I have tried many many chocolate cakes, but I like this Mary Berry recipe the best. It is very simple, quick and above all moist. It lasts for quite a few days in an airtight tin. This seems ideal for a group of children. I have been making these cakes for guests with children over easter and decorating them with the little sugar coated chocolate eggs.
50g cocoa powder
200ml boiling water
175g Self Raising Flour
1 tsp baking powder
100g Butter
275g Caster sugar
2 eggs
Grease and line 2 x 20cm sandwich tins. Preheat oven to 180 C
Mix cocoa powder with the boiling water until smooth
Add the rest of the ingredients and use an electric whisk to mix together until blended.
Divide between the tins and cook for 30 – 35 minutes
When cool these can be sandwiched together with cream or a simple icing of 100g butter, 225g sifted icing sugar with 2 desert spoons of cocoa and 2 tablespoons of boiling water.
