An Eden Favourite from Mary Berry
Chocolate cake, what can we say? It’s a firm favourite at Eden Hall and National Chocolate Week is just an excuse for us to eat more!
We could just go and buy one but that would be cheating. Instead we’ve enlisted the help of the one and only Mary Berry (well her chocolate cake recipe) to bring you to most beautiful, light chocolate cake ever. So good, there’s only the crumbs left!
Mary’s recipe is simple and easy-to-follow. It can serve 6 people and takes about 50 minutes to prepare and bake.
For the chocolate cake:
- 3 large eggs
- 175g (6 oz) self-raising flour
- 175g (6 oz) caster sugar
- 175g (6 oz) softened butter
- 1½ level tsp baking powder
- 40g (1½ oz) cocoa powder
- 4 tbsp boiling water
- A little icing sugar, to serve
For the chocolate spreading/ganache icing:
- 150ml (5fl oz) double cream
- 150g (5oz) plain chocolate, broken into pieces
- 4 tbsp apricot jam
You’ll also need:
- 2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper
- Preheat the oven to 180C, gas 4.
- Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.
- Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
- Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
- Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
- To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
- To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together.
- Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.
This recipe came with a few serving suggestions and it would be rude of us not to try them.
Option 1: At 11am with a cup of tea.
Option2: Serve with a drizzle of cream.
Option 3: Warm a slice in the microwave (for about 10 seconds) then serve with your favourite scoop of ice cream – we chose honeycomb from our ice cream counter!