Very chocolatey cake

Very chocolatey cake










Serves: 6

  • 3 eggs
  • 200g golden caster sugar
  • 200g very soft butter
  • 200g self-raising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 100g chocolate drops (milk, plain, white or a mix of all three)

For the icing

  • 300g soft butter
  • 100g icing sugar
  • 400g melted plain chocolate

Directions to make  Very chocolatey cake


  1. Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
  2. Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
  3. Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
  4. Spoon half of the mixture into each tin and smooth the tops.
  5. Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
  6. Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

Recipe from Good Food magazine, November 2010