Easy is the operative word for this cake. I haven’t got the patience for faffing about with cakes normally, but I was cleaning out my cupboards this morning and noticed an abundance of duplicate ingredients. I had to get rid of them somehow so settled on a tried and tested recipe which never fails. This cake is easy and the results are light and fluffy with with a deliciously rich streak running through its centre. A perfect accompaniment to a Sunday afternoon cup of tea in front of The Antiques Roadshow. I’m old before my time…
INGREDIENTS:
For the cake:
2 cups self-raising flour
1 1/2 cups caster sugar
2 tablespoons cocoa powder
2 eggs
1 1/2 cups whole fat milk
2 tablespoons melted butter
For the icing:
1 cup icing sugar
2 tablespoons cocoa powder
2 teaspoons melted butter
DIRECTIONS:
Preheat oven to 180ºC.
Sieve the flour, sugar and cocoa into a mixing bowl add the eggs and milk and beat together with a mixer for 2 minutes. Add the butter and beat again until completely mixed.
Pour into a 23cm lightly buttered non-stick cake tin. Bake in the oven for 1 hour or until a skewer, when pierced into the centre comes out clean. Turn out and cool.
To make the icing:
Sieve the sugar and cocoa into a bowl add the butter and 2-4 tablespoons warm water and mix together until you have a smooth consistency.
Cut the cake in half to create 2 circular discs. Spread the icing over the bottom cake then return to top half. Dust with a little icing sugar and serve.
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I'm Lee, a self diagnosed food obsessive and the author of this blog. I hope you enjoy or are about enjoy my food and recipes. Be sure to share your opinions and thoughts as often as you can. 
