- 8 ounces plain flour
- 12 1/2 ounces caster sugar (/12½oz)
- 3 ounces cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 2 cage free eggs
- 9 fluidounces milk
- 4 1/2 fluidounces vegetable oil (/4½fl oz)
- 2 teaspoons vanilla extract
- 9 fluidounces boiling water
- 7 ounces plain chocolate
- 7 fluidounces double cream
PER SERVING *
|Calories480Calories from Fat230|
|% DAILY VALUE*|
|Calories from Fat230|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mindi 5 days ago
They were right! mixture is very thin so it'll seep through fix in trays.. Loved it after leaving the icing to seep through the cake for a day... icing is the best part❤
Ian 18 days ago
Excellent cake- very moist and rich. I found it took 40 minutes to bake, but maybe my oven is slow. I made the ganache in a bowl over simmering water rather than directly in a pan as I have a history of burning chocolate! For the ganache I used half 50% cocoa and half 70% cocoa plain chocolate as I find if you use all 70% it’s not sweet enough. I also added a tablespoon of brandy to the ganache.
Chloé Dougall 30 Jul
Fab it was awesome I made it to the recipe and it turned out amazing!!
Jennifer M. 26 Jul
I made this for my husband, he loved it said it was moist and very tasty, our daughter Trinity wants me to make this for her birthday next month.
Sandra Eyete 14 Jul
Put less sugar turned out great
rae 27 Jun
great nice and moist 👍👍👍👍
Jimmy Jarvis 24 Jun
Came out great will be making again
Amelia 5 Jun
Really nice and light
Ameena 19 May
Amazing. It was really yummy!
Michelle Mascarenhas 12 May
The cake was great...
Hina Hamza 28 Apr
It was really amazing... as if professionaly made
Angie G. 5 Mar 2017
My favourite flop proof cake recipe. Use regularly for birthdays, school cake sales and fundraising. Minimal fuss and flop proof