Yumee Chocolate Cake
- Pre-heat the oven to 180 deg C / Gas Mark 4 and ensure there is a shelf in the middle of the oven.
- Grease the cake tins carefully with a lump of butter on some greaseproof paper.
- Stand a tin on the baking parchment and draw round it with the pencil.
- Cut out the circle and use it to line the tin. Repeat this with the other tin, then put both to one side.
- Next, take all 4 eggs and weigh them. Make a note of their total weight (this will be used to determine the amount of other ingredients used) then set them on one side.
- Weigh out the same amount of butter and put it in the mixing bowl.Using the wooden spoon, beat it until it is really soft.
- Weigh out the caster suger and add it to the butter, about a third at a time, beating with the spoon to blend the butter and sugar together.
- After a little while, the mixture should start to look quite fluffy. Keep going until it does.
- The flour and cocoa powder need to weigh the same as the eggs you weighed earlier. Spoon 30 grammes of cocoa powder into a bowlthen add the self-raising flour to make up the weight. Add a pinch of salt and put to one side.
- Break the first of the eggs into the butter mixture and beat it until it is completely blended in. Add the next egg and do the same. Keep going until all the eggs have been added.Sift in a tablespoon of the flour with the last of the eggs to help stop the mixture curdling.
- Stir the vanilla extract into the mixture.
- Set a sieve up over the mixing bowl and pour all the flour in. Shake gently so that the flour works its way into the bowl.
- Gently fold the flour into the mixture with an up-and-over paddle-style motion.
- When the flour has been folded in, check whether the mixture is sloppy or stiff. Scoop up a tablespoon full and let it run back in with the rest of the mixture. If it runs easily then it is just right. If you need to make the mixture a little bit sloppier, you can add a little of the milk.
- The mixture is now ready to be shared out between the greased sandwich tins and smoothed out gently with a knife.
- CAREFUL - THE NEXT BITS ARE HOT !
- Using oven gloves, place the cakes in the pre-heated oven to bake for 25-30 minutes.
- The cakes are ready when you can push a skewer or knife into the centre and pull it out clean, with no mixture on it.
- Take each cake out of the oven and hold it level approximately 30 cm above a hard surface, still in its tin. Drop it straight down to give it a shock. This helps the stam inside the cake to escape and stops the cake sinking in the middle.
- Leave the cakes to cool for a few minutes, then run a knife round the outside of the tins and turn them out onto the wire rack to cool fully.
- Creative Bit !
- Now that you have the two halves of the cake sandwich, turn one of them upside down so that its flat surface is facing upwards.Spread with icing made from icing sugar and cocoa with a little butter mixed in. This forms the glue that sticks the top cake to the bottom one (and tastes yummee!).
- With more of the icing and any chocloate buttons, sprinkles or hundreds and thousands that you may want to use, its time to decorate the cake however you like.
- ENJOY !
- Finally, slice and enjoy. Yum!
This cake was one of the first things that I learnt to cook with my mum.
This is basically a Victoria sponge mix, but some of the flour is swapped out for cocoa to give it that chocolaty flavour.
Here is one I made earlier! Why not Contact Us and send us pictures of cakes that you have made?
Ingredients
To make my Yumee Chocolate Cake you will need the following ingredients:
To make things easier, you can Click Here for a pop-up shopping list which can be printed and taken with you to the shops
Equipment
You will need the following items to make a 20cm cake: