Make this cake for Mother’s Day on March 22 nd. This deeply chocolately cake has a creamy white chocolate filling and topping. I have kept it as simple as possible so that even novice cooks and decorators can achieve a super result, using chocolates of your choice and bought chocolate lettering.
You will need two 8in (20cm) sandwich cake tins.
- 3oz (75g) plain chocolate
- 3 tablespoons water
- 1 tablespoon cocoa
- 2 tablespoons boiling water
- 8oz (225g) soft margarine
- 80z (225g) dark soft brown sugar
- 4 eggs
- 8oz (225g) self-raising flour
- Butter icing
- 2oz (50g) white chocolate
- 3oz (75g) butter
- 6oz (175g) icing sugar
- bought lettering
Grease the tins and base line with greased greaseprooF paper. Heat the oven to Gas 4 / 180C Carefully melt the chocolate in the water and leave to cool. Blend the cocoa with the boiling water & set aside while you cream together the fat and sugar until light.
Beat in the chocolate and the cocoa, then gradually beat in the eggs with a tablespoon of flour. Fold in the remaining flour.
Divide between the tins, smoothing thr top and making a slight hollow in the centre. Bake for 30 minutes approx, or until no imprint remains when pressed lightly with the fingertps.
Carefully turn them out onto a cooling rack and leave until cold.
Butter icing: Carefully melt the white chocolate, it must not get too hot. Soften the butter and gradually whisk in the icing sugar and melted chocolate.
When the cakes are cold, put one on a serving plate, flat side down, spread with half the butter icing and put on the second cake, flat side up.(if the cakes have a slight dome cut them level).
Spread the remaining butter icing on top, smoothing with a broad-bladed knife dipped in hot water & mark a pattern with the tip of the knife.
Arrange chocolates around the edge and the chocolate lettering in the centre.
If you prefer, you can pipe a message with melted chocolate.
Note: Without the decorations this is a delicious cake for any time.