The Best Chocolate Cake Ever!

Method
Weigh the eggs in their shells. Weigh out caster sugar and margerine to equal weight as eggs in shells. Set asise. Add 2 heaped tablespoons of cocoa powder into balance pan, make up to weight of eggs in shells with the SR flour. Add 1 teaspoon baking powder. Cream margerine and sugar in a bowl. Add beaten eggs (without shells) and whisk in lightly. Fold in flour/cocoa/baking powder mix until evenly coloured and smooth with no visible powdery bits. Divide mix between 2 greased loose bottomed 8 inch tins. Bake at 180 deg C (fan oven temp) for 25 mins (test after 20mins with skewer)

Make butter cream with 2oz butter and 4oz icing sugar and 1 heaped teaspoon cocoa. Use to sandwich 2 cakes together when cool. Melt patisserie choc (microwave or Bain Marie) and coat top of cake. Can decorate with chocolate curls or grated chocolate before topping sets fully hard. Eat

Thanks to
Deborah Roth from the United Kingdom for submitting this The Best Chocolate Cake Ever recipe.

Added on 15th January 2008.

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