The Best Chocolate Cake in the World!

After seeing this recipe in the monthly Waitrose magazine - we made it with our 5-10 year holiday cooks in our February Holiday Cooking Classes and then one of our cooks went onto use the same recipe for her school cake competition!

Its super quick and loved by all the recipe tasters at Waitrose!

You can add double cream and strawberries/raspberries/blackberries or blueberries either on top or in the middle

Or you can make chocolate butter cream (butter/icing sugar, splash of milk and cocoa powder) or Chocolate ganache - chocolate and cream gently melted together

Best Chocolate Cake in the World!

Traybake tin (34 x 22 cm)

OR in two 20cm round tins

Serves 5 Small foil container portions

225g plain flour

75g cocoa powder

300g caster sugar

2 tsp baking powder

1 tsp bicarbonate soda

½ tsp fine sea salt

175ml sunflower oil

2 large eggs

175ml milk

150ml hot water

Decorate

2 tbsp milk

125g unsalted butter

125g icing sugar

20g cocoa powder

OR – Nutella

OR – Melt chocolate very gently with some milk or cream and drizzle over

ADD – raspberries/smarties/chocolate shavings/nuts/Maltesers/chocolate fingers/skittles

1.     Pre-heat the oven to 180 degrees or gas mark 4

2.     Grease the cake tins with some oil and greaseproof paper

3.     In a large bowl mix together;-

·       Sieved Flour

·       Sieved Cocoa powder

·       Sugar

·       Raising agents (bicarbonate soda and baking powder)

·       Salt

4.     Then add in the wet ingredients;-

·       2 eggs

·       Milk

·       Hot water

·       Sunflower Oil

5.     Mix thoroughly and pour into the tin(s) and cook for 25-30 minutes.

6.     Test that it’s cooked by putting in a clean fork in the centre and when you remove it there shouldn’t be anything on it as the mixture is cooked. If there is – just put it in the oven for another 7 minutes and keep checking it.

7.     When its cooled remove from the tin and decorate with the icing and sprinkles!