Posted on: September 17, 2013

I’ve been searching for a nice, simple, traditional chocolate cake recipe for ages, and I finally found this one on the Internet. Apparently it was originally adapted from a Wartime recipe, but you wouldn’t think it, as it’s so wonderfully gooey and filling.


175g sugar
175g half-and-half butter and margarine
3 large eggs
1 teaspoon baking powder
140g self-raising flour
40g cocoa
2tbsp milk
2tbsp boiling water
Strawberry jam
280ml carton of double cream
150g of either plain or milk chocolate (whichever you prefer)


1. Cream the sugar with the margarine and butter until light and fluffy.
2. Beat the eggs, and then add them gradually to the mixture, beating well.
3. Sieve the flour, cocoa and baking powder, and fold gently into the mixture.
4. Add the milk and water and stir well.
5. Grease two round baking-tins, and divide the mixture evenly between the two. If you have a fast oven like mine, you might like to cover them with aluminium foil to stop the cakes burning on top.
6. Heat the oven to 180degsC/350degsF/Gas4, and bake the cake for 25 minutes, until the mixture is done (the old insert the skewer and if it comes out clean it’s done trick).
7. Leave in tins to cool, and then turn out onto a wire rack.
8. Break up the chocolate into small pieces, and put with half the cream into a bowl over a saucepan of boiling water, and then melt the chocolate. When done, leave to cool and thicken.
9. Whip the remaining cream until thick. Spread one half of the cakes with jam, and then smooth the cream over the top. Place the remaining half on top.
10. Carefully spoon the chocolate topping over the top, and smooth.




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