As a nation obsessed with the royal family I felt it only appropriate to post this delicious chocolate cake (complete with buttercream icing) on none other than Prince Harry’s birthday. But really, this recipe has so much more to it than a tenuous link to Hazza – It’s my lovely grandmother’s and she has used it every year (for 60 years!) to mark my father’s birthday.
This year – in a bid to get my hands on the recipe – I offered to make the cake myself and even won permission to share it with you all.
My only regret is that in our hurry to wolf down the finished product, I wasn’t able to take some pics with my proper camera – so you’ll have to make do with a couple of grainy instagram snaps.
Yields 10-12 slices.
CAKE | 225g butter // 375g caster sugar // 3 medium eggs // 250ml milk // 625g plain flour; sifted // 1/4 tsp salt // 3 heaped tsp baking powder // 1 tsp vanilla essence // 3 level tbsp cocoa powder
ICING | 75g dark chocolate // 150g butter; softened // 300g icing sugar // a little milk
CAKE | Preheat your oven to 175°. Next, Cream the butter and sugar together and the add egg yolks and all other remaining ingredients. I used my kitchen aid but I’m sure would work with an electric beater/food processor or even a hand whisk if you want to work on your triceps. In another bowl, beat the egg whites until stiff and then gently fold into the mixed ingredients.
Divide the mixture into two well-greased/lined baking tins (of approx. 21cm diameter) and cook for around 25min – 30min. Until a skewer comes out clean. Set aside while you make your icing.
ICING | Melt the dark chocolate in a heat-proof bowl over a simmering pan of water. Cream the butter and icing sugar together, incorporate the melted chocolate and then beat until smooth. Loosen with a little milk if necessary.
TO ASSEMBLE | Thickly swirl a generous third of the icing between the two layers of sponge and then ice the whole outside with swirls.
If you like this recipe you’ll love my Mini flourless chocolate cakes with raspberries!