This recipe comes from Gaby Huddart, Good Housekeeping’s Editorial Director:
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‘Memories of my mum baking and cooking go back as far as I can remember. When I was growing up our home was full of wonderful smells and there was always a slice of something delicious from the cake tin to go with a glass of milk after school.
Favourite of all the bakes mum has made over the years is her chocolate cake and, at the age of 88, she’s still making one of these a week! It means her five grandchildren are also being brought up enjoying her indulgent treat. She must have made tens of thousands of them over the years and they never last long!
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She says: ‘The recipe was given to me years ago by a friend who was formerly a cookery demonstrator. You can bake it in one large, or two sandwich tins, and use the icing between the layers as well as on the top.’
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- Yields:
- 10 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 1 hr 20 mins
- Total Time:
- 1 hr 40 mins
- Cal/Serv:
- 562
Ingredients
For the cake
- 225 g
unsalted butter, chopped, plus extra to grease
- 175 g
self-raising flour
- 50 g
cocoa powder, plus extra to dust
- 350 g
caster sugar
- 3
medium eggs
- 80 ml
freshly brewed strong coffee
For the icing
- 125 g
dark chocolate, chopped
- 150 ml
double cream
- 2 tbsp.
golden syrup
Directions
-
- Step 1Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm round tin (see GH TIP) with baking parchment. For the cake, in a small pan gently melt the butter and set aside to cool for 10min.
- Step 2In a food processor, pulse the flour and cocoa powder until combined.Add the cooled melted butter, along with the sugar, eggs and hot coffee. Whizz until combined. Pour into lined tin.
- Step 3Bake for 1hr 10min-1hr 15min, or until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin for5min, then transfer to a wire rack to cool completely.
- Step 4For the icing, in a heatproof bowl set over a pan of barely simmering water melt the chocolate, cream and golden syrup. Remove bowl from heat and leave to cool for 10min, stirring occasionally.
- Step 5To assemble, split the cooled cake in 1/2 horizontally. Place the bottom sponge on a cake stand or serving plate and spread some of the icing over the top. Lay on the second sponge and top with the remaining icing. Lightly dust with cocoa powder and serve in slices.
TO STORE: Keep in an airtight container at room temperature for up to 2 days.
GH TIP: Alternatively, grease and line 2 x 20.5cm round sandwich tins and bake for 35min, or until risen and a skewer inserted into the centre of the cakes comes out clean. No need to split the sponges in step 5.
Per serving:
- Calories: 562
- Protein: 6g
- Fat: 33g
- Saturates: 20g
- Carbs: 59g
- Total sugars: 45g
- Fibre: 2g
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