Chocolate Cake

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This beauty is basically a chocolate Victoria sponge. The only difference to the recipe from a classic Victoria sponge is that you remove some quantity of flour, and replace that quantity with cocoa powder. It’s still based on the idea that you have equal quantities of flour, eggs, butter and sugar, which is the base of practically most cakes on this blog, but some of the dry becomes the chocolate. There’s no need to cream butter like the usual recipes because this one is made with oil which is the reason why this cake is beautifully moist.No more dry chocolate cake! 🙌🏻 (Also means this is more forgiving than most, having once accidentally left it in the oven for 15 minutes longer than necessary and it still wasn’t dry). A little boy who really, really loves his mum’s chocolate cake wakes up in the middle of the night and decides to go downstairs just to look at it. Super quiet, he tiptoes past his parents’ bedroom and takes care not to wake up his brother, down to the kitchen. There’s the cake: brown and gooey and totally brilliant in every way.

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.This milk chocolate cake is known in my family as ‘The’ birthday cake, as it’s the one my mother would bake for each and every one of our birthdays. So nostalgia is admittedly a part of the charm of this cake for me, but it also tastes sooooo good!

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon. Michael Rosen’s stories are often inspired by his own life, and anyone reading Chocolate Cake definitely gets the impression that he might be drawing from his own childhood in this tale of the irresistible cake. It’s certainly something that many families reading will recognise too, and Kevin Waldron’s illustration of an absolutely yummy chocolate cake are also sure to get some tummies rumbling. Marvellous fun! Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

So, for the third instalment in the series, I thought I would cover one of the most delicious treats that have ever existed, the chocolate cake. Some of you may think “but you already have a chocolate cake recipe”, and I do… with my chocolate fudge cake, but that’s more an American style recipe and its super gooey, and utterly scrumptious, but definitely requires more ingredients and effort. Chocolate cake

Store this cake in a cool place (NOT the fridge – that will dry it out), in a sealed container or under a cake dome, and it will keep for around a week and still taste good. You are very unlikely to have any left after a week, though!To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing. Bake in the oven for about 25 minutes or until the cake is springy to the gentle pressure of a finger Finish with your choice of sprinkles. Our kids are partial to a bit of everything in the cupboard, for maximum party cake chic. Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.