"I'M ON HOLIDAY TOO!' EASY PEASY CHOCOLATE CAKE, Indulgence, No-butter

Easy-Peasy Chocolate Cake (with cherries)

This is a great cake to make on rainy days on holiday, and it's so easy, children can do it.  All that's needed is a bowl, a wooden spoon and something to bake it in.  A casserole dish make a fine substitute for a cake tin. 

There may not be much left over but it's better eaten on on the day anyway. Stale cake is perfect for trifle.

This recipe comes from the late Michael Barry, the head of London's first commercial radio station. 

Cost: £1.50
Feeds: 8-12

Oven: 160 C / 325F
Grease and flour two 7 inch sandwich cake tins, or line a 9 inch square or a 9 inch by 13 in rectangle with greaseproof paper. (Or line a cupcake tin with paper liners.)   

Ingred:  
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   1 heaped teaspoon bicarbonate of soda
   4 oz/125 gm caster sugar
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml milk
   1 tsp vanilla
        or orange or peppermint essence (opt)
   2 large or 3 small eggs

FILLING:    
    Double Cream
    Fresh fruit or low-sugar jam

Method:

1. Put everything except the filling in a big bowl.  Beat with a wooden spoon or whisk until smooth, dark brown and creamy. 
2. Pour into cake tin/s or cupcake tins (2/3 full).
3. Bake 45 mins for cake, 25 mins for cupcakes.  Check 5-10 minutes before the with end of the cooking time.  A skewer or point of sharp knife should come out clean.  Cool.  
4. Single Cake: using a serrated knife, slice carefully into two layers. (If cake is too thin to slice, cut it into two halves.) 
5. Double Layer Cakes: Spread jam over bottom layer (home-made Instant Jam is good).  Whip cream until it holds its shape; spread on top of jam.  Cover with top layer of cake, dusting lightly with icing sugar if you have it.
6. Cupcakes: Frost with No Icing Sugar Icing OR split and stuff as with cakes OR use an apple corer to remove centres and fill with jam and cream.

Variations: 

• spread jam on top and sprinkle with dried unsweetened coconut
• substitute jam with store-bought caramel sauce
• cupcakes: drill a hole in the middle, fill with cream, cream & chopped fruit or jam and top with icing sugar or buttercream frosting

This recipe has been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.