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Category: Recipes | Posted on: May 4, 2013

Mrs Simkins’ Spring Chocolate Cake

Spring Chocolate Cake 1Easter has been so early this year, there still seems to be bit of a chocolate and egg-sized gap now that it’s April. Here’s a nice simple and delicious recipe for a chocolate cake to celebrate spring. You can dress it for the part with fresh spring flowers – and little chocolate sugar coated eggs if you can still get hold of some!

 

 

A food processor makes everything easy – you can use it to mix your buttercream if you like. Perfect with a lovely pot of Clipper tea!

  • 175g (6oz) softened butter
  • 175g (6oz) caster sugar
  • 150g (5oz) plain flour
  • 25g (1oz) cocoa powder
  • 1 level teaspoon bicarbonate of soda
  • 2 level teaspoons cream of tartar
  • 3 medium eggs
  • 2 tablespoons milk
  • Plus: chocolate buttercream to finish, see below

 

You will need 2 greased 18cm (7 inch) loose bottomed sandwich tins

Preheat oven to (180C fan ovens) or equivalent – 160C may be preferable in fierce ovens

Whiz the butter and sugar together in the processor until light and fluffy.

Add the raising agents and cocoa to the weighed flour and sieve half carefully into the food processor bowl, completely covering the butter and sugar mixture.

Add the eggs and the rest of the flour and whiz to mix.

Add the milk and whiz until smooth and glossy. You may need to scrape the mixture down from the sides a couple of times with a flexible spatula.

Pour into the prepared cake tins. Bake for 18-20 minutes or until risen and springy to the touch and a skewer inserted comes out clean.

Allow to rest for a few moments then carefully loosen the edges with a small palette knife. Transfer to a cooling rack using a large palette knife to loosen the bottoms.

 

Chocolate Buttercream

  • 75g (3oz) butter, softened
  • 25g (1oz) cocoa powder
  • 150g (5oz) icing sugar
  • A little milk to mix

 

Tip the combined cocoa and icing sugar into the clean, dry, food processor and whiz to eliminate any lumps.  Add the softened butter and whiz until fully mixed. Add the milk to loosen the mixture slightly and whiz until smooth.

 

Assembling the Cake

Spread some of the buttercream carefully onto one of the sponges with the small palette knife, put the second sponge on top and spread the rest of the buttercream over it. Decorate with mini eggs and edible spring flowers such as pansies, violas and primroses (anything grown from a bulb tends to be mildly toxic).



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