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What you need :
1 x 6inch tin
50g cocoa powder
12 dessertspoons boiling water
3 large eggs
50ml milk
175g self-raising flour
1 rounded teaspoon baking powder
100g margarine
275g caster sugar
Icing:
1kg of icing sugar sifted
4 dessertspoons of cocoa powder
Milk
500g butter softened
How you do it:
3 large eggs
50ml milk
175g self-raising flour
1 rounded teaspoon baking powder
100g margarine
275g caster sugar
Icing:
1kg of icing sugar sifted
4 dessertspoons of cocoa powder
Milk
500g butter softened
How you do it:
- Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease your tin then line the base of each tin with baking parchment or grease and flour.
- Blend the cocoa and boiling water in a large bowl.
- Mix the margarine and sugar until light / fluffy.
- Add one egg at a time beating after each egg.
- Add your milk and cocoa, give a 10 second beat.
- Add your flour, baking powder and beat until smooth and thick.
- Transfer to the tin.
- Bake in the pre-heated oven for about 55 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- Whisk the sifted icing sugar in to the butter couple of spoonfuls at a time slowly.
- When all mixed add the cocoa, by now the icing will be quite stiff.
- Add enough milk to loosen the icing start with teaspoons at a time.
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