This is a tried and tested recipe that is very easy to make, and kids love it!
|Ingredient ||Metric ||Imperial |
||225g ||8oz |
|Caster sugar ||225g ||8oz
|Self raising flour ||200g ||7 oz |
|Eggs ||3 ||3 |
|Baking powder ||5ml
||1 teaspoon |
|Cocoa || ||3 heaped tablespoons |
|Milk || ||1 tablespoon |
Cream the margarine and sugar together really well. Break an egg over the mixture, add a spoonful over flour and beat in. Repeat for the other two eggs. Sieve the remaining flour, baking powder and cocoa together and fold in. Add a little milk if the mixture is too dry. Turn into the prepared basin (I use a Pyrex™ basin that is 24cm or 10" at the widest point) and bake in a moderate oven (180°C, 350°F, Gas Mark 4) for about one hour. Test with a warm skewer to see that the cake is cooked in the centre. Leave in the basin to cool then turn out.
|Ingredient ||Metric ||Imperial|
|Butter ||100 ||4oz |
|Icing sugar, sieved ||175g ||6oz |
|Cocoa powder ||30ml ||1 tablespoon |
|Large packets of chocolate buttons ||2 ||2 |
|Smarties ||3 ||3 |
|Double cream ||500ml ||1 pint |
|Jam (Jelly) ||400ml ||14oz |
Have the chocolate cake ready. Make the icing by beating the butter with the sieved icing sugar. Dissolve the cocoa in a tablespoon of boiling water and mix until the mixture is stiff. Cut it in half (across). First spread jam (jelly to our American cousins) inside onto the inside of both halves and then double cream that has been whisked until stiff. Spread butter icing all over the cake and lift it on to a plate or cake board. Put a little extra icing at one end and form this into a point for the 'snout'. Place chocolate buttons into the butter icing at an angle, covering all the cake except the front quarter. Make the points go in the same direction as they represent 'spines'. Mark the 'face' with a fork and put the cherry on the end, with the Smarties in position for the 'eyes'.
Thanks to the Thompson family of Cambridge Thompson family of Cambridge
. They are pictured here with their award winning cake made from our recipe which was raised £50 for charity. Many thanks to them for sending the picture of their beautiful cake.