The Braw Chocolate Cake
Grease and line two deep cake tins. Oven temperature 180 degrees C, 350 F, Gas 4.
90g/3oz cocoa powder
375ml/12 fl oz boiling water
185g/ 6 oz butter
440g/ 14oz caster sugar (not a misprint!)
2 tablespoons raspberry jam (I used strawberry as that is all I had)
3 eggs (I used large)
300g/ 9.5 oz self-raising flour
Combine cocoa powder and boiling water and mix to dissolve. Allow to cool.
Cream butter, sugar and jam until light and fluffy...it looks all pink and glorious! Beat in eggs with a spoonful of flour, one at a time. I sieved the flour into the bowl. Fold in the remaining flour and cocoa mixture alternately.
Spoon mixture into the cake tins and bake for 35 mins.
250g/ 8oz butter
330g/ 10.5 oz sifted icing sugar
Three large spoonfuls of Nutella
2 tablespoons condensed milk, milk or cream, to taste.
Beat butter until creamy. Add icing sugar a little at a time, add milk (I used condensed) and then the Nutella. Beat well. Use to sandwich the cake together and for the frosting at the top of the cake. I thought it all a bit much icing so next time, I'd make a ganache to pour over cake. The original recipe icing is as follows but I haven't made this yet.
Chocolate Mocha Icing
125g/ 4oz butter
330g/ 10.5 oz icing sugar, sifted
1.5 tablesoons cocoa powder, sifted
2 teaspoons instant coffee
2 tablespoons milk.
Beat butter until creamy, add icing sugar a little at a time, combine cocoa powder and coffee and mix to a smooth paste with the milk then whisk into icing.
Always allow cake to cool completely before icing as it can 'turn' the icing.