Chocolate Cake

For 6 people
20-25 minutes cooking time

Shopping List
3 beaten eggs
175g unsalted butter (softened)
175g caster sugar
½ tsp baking powder
3 tbsp cocoa powder
150g self-raising flour
Butter for greasing

For the topping
100g milk chocolate
100g plain chocolate
200ml double cream


  1. Preheat the oven to 180°C/Gas Mark 4/350°F. Grease the 10 inch tin and line the edges with butter. Cream the butter and sugar together in a bowl until they are light and fluffy and gradually beat in the egg.
  2. Then sieve the flour, cocoa powder and baking powder into a bowl and then fold them into the creamed mixture.
  3. Put the mixture into the tin and bake for 20 minutes. Check the cake to see if it is cooked, if not then cook for a little longer.
  4. Once cooked, leave to cool slightly then turn out onto a baking tray.
  5. Break the milk and plain chocolate into a bowl and melt them over a pan of simmering water.
  6. Once done remove from the heat and leave to cool for 5 minutes. Add the double cream and stir to thicken. Leave for a few minutes.
  7. Make sure the cake is completely cool before putting on the topping. Place all of the topping on the cake top and sides.