I set to and made the cake yesterday [we couldn’t go out till the BT engineer had been to fix the broadband]
I’ve checked on the internet and this recipe appears a few times – always with this picture. The ingredients list implies that cocoa powder or grated chocolate should be dusted on to, I cannot see any, can you? Here’s the recipe
Preparation Time: 20 minutes Cooking Time: 20-25 minutes Total Time: 40-45 minutes
- 175g self-raising flour
- ¼ level tsp baking powder
- 1 level tsp bicarbonate of soda
- 275g dark brown soft sugar
- 110g spreadable butter
- 2 large eggs, beaten
- 50g cocoa powder, sifted
- 200ml Old Speckled Hen
- 200g butter, soften
- 400g icing sugar
- 2 tbsp Old Speckled Hen [OSH]
- 50g dark chocolate, melted
- Cocoa powder or grated chocolate to dust
Here’s my cake
- Preheat the oven 180°C, fan oven 160°C, gas mark 4. Grease and line the base of 2 x 22cm round cake-tins, with non-stick baking parchment.
- Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl or the bowl of a freestanding mixer.
- Add all the other ingredients, except the OSH. Using an electric hand whisk or the freestanding mixer combine all the ingredients for about one minute until you have a smooth creamy consistency. Add the OSH a little at a time till thoroughly combined.
- Divide the mixture between the two prepared tins and bake for about 30–35 minutes. The cakes are cooked when pressed lightly with your little finger and the center springs back.
- Place on a cooling rack and leave to cool for 5 minutes before removing from the tin and cooling further on a cooling rack.
- To make the icing: melt the chocolate in the microwave – 2-3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
- Beat the softened butter, gradually adding the icing sugar a spoonful at a time. Once all the icing sugar has been added, whisk the icing for about 5 minutes on a high speed with an electric whisk until light and fluffy. Add OSH and mix thoroughly. Add melted chocolate, beat until icing is glossy and smooth.
- Spread half the icing onto the bottom layer, top with the other cake, spread remaining icing on top.
Spot the difference! I made up the icing exactly as per recipe, but there was no way it was dark as the one in the picture- plus there was way too much icing. I wonder if there was a mistake in the quantities?
Or maybe the icing on the cake in their photo was made to a very different recipe? I suspect less butter and icing sugar, and more chocolate, would have given a better result. The sponge tastes OK, but the icing is rather rich. Not complaining too much!