Sheila, a lovely Afternoon Tea supporter has kindly shared her yummy chocolate cake recipe, that she made for her tea last year. It’s bound to be a success!
For the cake
115g self-raising flour
30g cocoa
¾ tsp bicarbonate of soda
½ tsp salt
140g caster sugar
55g margarine
120ml milk
1 egg
For the filling
150ml whipped cream
- Sift your flour, cocoa, bicarbonate of soda, salt and sugar into a bowl.
- Melt your margarine and add it to the bowl with your dry ingredients, then add the milk. Whisk everything together for one minute.
- Add your egg to the mixture and whisk again for one minute.
- Grease a 7” cake tin or two sandwich tins and put baking paper at bottom.
- If using sandwich tins, bake at 170˚C for 20-25 minutes. Or if you’re using 1 tin, bake at 170˚C for 40 minutes.
- Take out of the oven and let the cake cool, if you used one cake tin, when cool cut the cake in half. When the cake is cold fill with cream.