Dorothy Peel’s Chocolate Cake
This is a little torte-like in texture and more of a grown-up cake. Really delicous.
Butter a 20cm cake tin and set the oven to 180 degrees C
85g dark chocolate
85g unsalted butter
110g plain flour
1 tsp coffee essence
300 mls whole milk
2 tsp powder
1 tsp bicarbonate of soda
110g unsalted butter softened
225g sifted icing sugar
1-2tbsp rum or 1 tsp vanilla extract
1. Warm the milk and add the chocolate and butter to melt. Cool.
2. Cream together the butter and sugar, beat in the egg, add the cooled chocolate mixture and sift in the flour and then the baking powder and bicarbonate of soda.
3. Stir and half fill a well-greased cake-tin.
4. Bake in a moderate oven 180 degrees C for 30 minutes or so until cake tester or knife comes out clean.
5. Allow to cool in the tin and then turn out.
6. While it cools, whizz together the butter with the icing sugar and dark rum or vanilla. The longer you can whip it together, the lighter and fluffier the icing will be.
7. Ice the cake and enjoy. Because it is moist, (never liked that word, but can’t think of a replacement!), it does last longer than your average chocolate cake.