If you don’t have this baby in your baking repertoire then you need to remedy that right now.
It is gorgeous.
I have NEVER seen a cake disappear so quickly once made. And it’s a great one to make with children as it involves a little creativity and totally doesn’t matter if you get in a mess!
Also, given the recipe for a perfect cup of tea I posted on Wednesday, it’s only fair to offer you a slice of cake with it.
Mia and I made this together and she nearly self combusted with joy when she realised she was going to be able to lick the bowl clean of TWO different types of batter.
The girl won’t touch cake but she’ll eat batter for England!
* Taken from Mary Berry’s Ultimate Cake Book.
NOTE: If you scroll to the end of this post you will see there is a printable recipe card for this cake.
225g caster sugar
275g self-raising flour
2 tsps baking powder
2 tbsps milk
half tsp vanilla essence
1.5 tblsps cocoa
2 tbsps hot water
50g chocolate chips – plain, milk or white
50g each of milk chocolate and white chocolate broken into pieces (we use Green & Black’s because we’re posh chocoholics!)
Pre-heat the oven to 180C/Gas 4. Grease and base line a 30×23 cm tin with greased greaseproof paper.
Put margarine, sugar flour, baking powder, eggs, milk and vanilla into a large bowl and beat well for a couple of minutes until well blended.
Spoon half the mixture into the tin, dotting spoonfuls apart.
Blend the cocoa and water in a small bowl and then when cooled add it to the remaining cake mixture together with the chocolate chips.
Now spoon this mixture inbetween the plain mixture blobs in the tin, to fill in the gaps.
Bake for 35-40 minutes or until the cake shrinks back from the side of the tin and springs back when pressed lightly with your finger.
Leave to cool in the tin.
Melt the milk and the white chocolate separately and then drizzle over the top of the sponge.
You can either just use a spoon and make like an artist with a paintbrush, or put the chocolate into seperate small plastic bags, snip the end off and drizzle it over.
Just a note, the white chocolate is slightly thicker and so harder to drizzle. However it doesn’t matter how much of a mess you make, the cake looks great when served!
Leave to set for about 30 minutes then cut into squares.
Watch it disappear.
There will be a new theme on May 31, so come back and have a shuftie then!
In the meantime you can have a bit of me all to yourself by subscribing to Sticky Fingers to make sure you don’t miss any prompts.