Simple chocolate cake with fudge icing

A fabulous chocolate cake.

  • place PRE 5 minutes
  • place COOK 25 minutes
  • place SERVES 8
  • printicon
Recipe from Mary Berry’s Fast Bakes, Headline £26
  • Preheat the oven to 180°C (Fan 160°C). Grease a 20cm deep cake tin and line with non-stick baking paper. If using a foil container, grease this well.
  • Blend the cocoa with the hot water in a large bowl and leave to cool. Add the remaining cake ingredients to the bowl and beat with an electric mixer until light and fluffy.
  • Spoon into the tin and bake in the preheated oven for 20 – 25 minutes, or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
  • Turn out, remove the paper and leave to cool on a wire rack.
  • To make the icing, measure the cocoa, butter, milk and icing sugar into a bowl. Beat well to a light, smooth consistency.
  • Spread over the top of the cake and swirl attractively with a round-bladed knife. Leave to set before serving.

2 level tbsp cocoa powder

2 tbsp hot water

100g baking spread, from fridge

100g caster sugar

2 large eggs

100g self-raising flour

1 level tsp baking powder

For the icing

25g cocoa powder, sifted

40g butter, softened

2–3 tbsp milk

100g icing sugar, sifted

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