As far as I can recall, this was my first memory of baking a cake. I was in my late teens, and I must have been given free rein in the kitchen; guests were coming and we needed to feed them. My mother had always been extremely health conscious, and so rather than follow in her footsteps I was keen to break out and bake and eat what I loved most…chocolate. It is also my first memory of being complimented on my cooking from someone other than family. It made such an impression on me, that I still to this day, use this as my go-to chocolate cake. While I am far more health conscious now (I admit I baulk at the amount of sugar in it, and often reduce its quantity), I have never looked elsewhere for a recipe. I cannot claim its origin (it is a recipe from our family cookbook folder), or that it is indeed the ‘Best Ever Chocolate Cake’, however it is old faithful for me.
70g of cocoa powder
370 ml of boiling water
180g of butter
180g of castor sugar
2 tablespoons of raspberry jam
300g of self-raising flour
Chocolate mocha icing:
100g of butter
200g of icing sugar
1 1/2 tablespoons of cocoa
2 teaspoons of instant coffee
2 tablespoons of milk
Preheat the oven to 180 degrees. Line two 8 inch tins and set aside.
Measure out the cocoa powder and boiling water in a small heatproof bowl and stir until the cocoa dissolves. Then, set this aside to cool.
In a mixing bowl, measure and sift the flour. Then in another bowl, beat the butter, castor sugar and jam until light and fluffy. Then beat in the eggs one at a time, adding with each egg some flour until all is added. To finish, gently fold in the cocoa mixture making sure it is thoroughly incorporated.
Put the batter into 2 lined cake tins and bake in a moderate oven for 35 minutes, or until a cake skewer comes out clean.
Place on a cooling rack and wait until cake is completely cooled before icing.
In a bowl, beat the butter and sugar until fluffy. In another bowl, put the cocoa, coffee and milk. Then mix until it is a smooth paste.
Once you have a paste, place this into the butter mixture and then beat together until it is all incorporated.
Once the cake has completely cooled, ice it.