Cakes are always a treat but even more so at the moment. I’ve been wanting to share this simple chocolate cake recipe for a while – its the only cake I’ve been baking lately as not only is it really easy but also looks and tastes delicious. I’ve made a few modifications from the original recipe as I’m always short on time/ingredients for a whole recipe and added dried petals to make it feel extra special. These petals were kindly gifted to me from Polly’s Petals. Following my floral bath salts tutorial I was asking them about their edible petals and they sent me a selection to try – thanks PP! They look so good and make the cake look decorated in a matter of seconds! With Easter just a week away, I’m definitely going to bake this with my two little bunnies. It might not be the full weekend of familyand friends we normally have but there is no reason not to bake and still make it feel special. All the steps and modifications are below…
Original recipe from Deliciousmagazine.co.uk
For the cake you’ll need
- 225g butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large free-range eggs
- 100g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- A little milk
Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper.
In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.
Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.
Add a little milk until you have a dropping consistency, then divide between the tins.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake has cooled I start to modify. Presentation is so important so before you fill and decorate the cake decide on how it will be served – I either go for a really special and pretty vintage plate or a glass cake stand like I’ve done here.
Once you’ve decided put the first cake on.
For the cream filling, I simply whip up a small carton (300ml) of double cream and spread thickly onto the first cake and then place the second on top.
When I first made this cake I needed something to finish the top but didn’t have enough butter for the icing, instead I melted what chocolate I could find in the cupboard and it worked just as well. If you need amounts, melt just over half a bar of milk cooking chocolate in a pan over simmering water until most of the lumps have gone. Quickly spread over the top of the cake with flat knife or large spoon.
To decorate sprinkle petals around the edge of the cake, here I have used a mix of red rose petals and marigold petals followed by a light dusting of icing sugar. I just love the textures the beautiful petals create. I was also given a rose, cornflower and marigold petal mix which I cannot wait to use. I love how this comes together, you can make this cake a day or two in advance and it keeps for a good few days once decorated. I hope you give this recipe a try, it really is a good one. xx