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Loading...| 7 ounces self raising flour | |
| 7 ounces caster sugar | |
| 1/4 teaspoon salt | |
| 2 ounces cocoa powder | |
| 4 ounces soft margarine or 4 ounces softened butter | |
| 2 eggs , beaten with | |
| 5 tablespoons evaporated milk | |
| 5 tablespoons extra evaporated milk | |
| 1 teaspoon vanilla extract | |
| 3 ounces butter | |
| 4 tablespoons cocoa powder | |
| 8 ounces sieved icing sugar | |
| 3 tablespoons hot evaporated milk or 3 tablespoons hot full-fat milk | |
| 1 teaspoon vanilla extract | |
| chocolate , buttons | |
| walnuts | |
| pecans | |
| raspberries |
| 1. | Preheat the oven to 180°C (160°C fan) mark 4. Grease and line two 7in sandwich tins. |
| 2. | Sift flour, sugar, salt and the 2oz cocoa powder into a mixing bowl. |
| 3. | Add the margarine or butter, eggs mixed with evaporated milk and vanilla extract. |
| 4. | Beat well until smooth using an electric mixer or wooden spoon. |
| 5. | Divide the mixture between the tins, level with a spatula and bake for 30-35min until risen and just firm to the touch. |
| 6. | Turn the cakes on to a wire rack to cool. |
| 7. | To make the icing, beat the 3oz butter until very soft. |
| 8. | Add the sieved icing sugar and remaining 4 tablespoons cocoa powder, then gradually stir in the hot evaporated milk (or full-fat milk) and vanilla extract to make a smooth and spreadable icing. |
| 9. | When the cakes are cool, sandwich them together with one-third of the icing. |
| 10. | Spread the remaining icing over the top and sides of the cake. Decorate with chocolate buttons, walnuts, pecans and raspberries as desired. |
Indulgent, perfect for special occasions and tea-time
High in calories and sugar
Contains cocoa which has anti-inflammatory properties and may improve heart health, but should be consumed in moderation due to high sugar content.
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