Adele the newest member of the dexter sales team is an adventurous cook. When given the task of baking a cake she arrived in with this beauty and it was sumptuous!
225g / 8oz plain flour
350g / 12½oz caster sugar
85g / 3oz cocoa powder
1½ tsp baking powder
1½ tsp baking soda
2 free-range eggs
250ml / 9fl oz milk
125ml / 4½fl oz sunflower or vegetable oil
2 tsp vanilla extract
250ml / 9fl oz boiling water
1. Preheat the oven to Gas Mark 4 (180°C). Grease two 20cm sandwich tins – you can line the bottom with paper if you prefer.
2. Sift the flour, baking soda, baking powder and cocoa into a bowl. Add the caster sugar and then use an electric whisk to mix in the eggs, milk, oil and vanilla extract.
3. Add the boiling water into the mixture, a little at a time, until smooth – but do not over whisk the mixture!
4. Divide the cake batter between the two tins and bake in the oven for around 25-35 minutes or until the top is firm and an inserted skewer comes out clean.
5. Allow both cakes to cool completely in the tins before you do anything else.
6. Ice the top of one of the cakes and stick the second cake on top of this (like a sandwich) – you may need to slice the top of the first cake if this had risen too high. After that you can either ice the whole cake or dust with icing sugar.
There are several different things you can use to ice this cake; butter cream icing with added cocoa is great or you could also use melted white chocolate and double cream in the middle then simply dust the top with icing sugar. Another interesting twist is cream cheese icing as below:
2 tbsp softened butter
¼ cup cream cheese
1 cup icing sugar
1 tsp grated lemon rind