Beautiful chocolate cake which I first made the other week – just make sure you don’t eat it all on your own.
FOR THE CAKE:
275g (9 1/2oz) self raising flour, sifted
225g (8oz) caster sugar
7 1/2ml (1 1/2tsp) baking powder
200g (7oz) mayonnaise
60ml (4tbsp) cocoa powder dissolved in 225ml (8fl oz) boiled water
5ml (1tsp) vanilla essence
FOR THE FROSTING:
175g (6oz) dark chocolate with 70% cocoa solids, broken into pieces
250ml (9fl oz) double cream
1. Preheat the oven to 180°C, 350°F, gas mark 4. Grease and greaseproof-paper line a 23cm (9in) loose-bottomed cake tin.
2. Using an electric beater, beat together cake ingredients for about 2 minutes, until well combined. Spoon into tin. Bake for 35 minutes, until well-risen and when a skewer is inserted in the middle, comes out clean. Remove from heat. Allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely.
3. Place chocolate and cream in a saucepan and heat gently, stirring occasionally, until chocolate is melted. Remove from heat and allow to cool for 5–10 minutes. Pour over cake and spread over top and sides. Leave until set.
Preparation time: 50 mins
Cooking time: 30 mins