3 eggs
200g (7oz) plain flour
1 tbsp good-quality cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda
Cocoa powder or icing sugar, for dusting (optional)
For the chocolate butter icing
75g (3oz) butter, softened
1 tbsp cream
1 tsp vanilla extract
175g (6oz) icing sugar
1 tbsp good quality cocoa powder
Two 20cm (8in) diameter sandwich tins
1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of the sandwich tins and line the bases with greaseproof paper.
2 Place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water and heat until the chocolate has melted.
3 Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate.
4 Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the two tins and bake in the oven for about 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
5 Remove the cakes from the oven and allow to sit for a few minutes before turning them out of their tins and placing them on a wire rack to cool.
6 While the cakes are cooling, make the chocolate butter icing. Beat the butter, cream and the vanilla extract until very soft. Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added. Continue to beat until very soft, then whisk the mixture until it is light and fluffy. (I normally make the chocolate butter icing in an electric food mixer, using the whisk all the way through.)
7 Once the cakes are cool, sandwich them together (I normally sandwich them together bottom to bottom—if you know what I mean!) with the chocolate butter icing. Place the cake on a plate or a cake stand and dust with cocoa powder or icing sugar if you wish.
HONEY LOAF
The honey flavour really comes through in this wonderful loaf cake, especially when toasted and buttered.
SERVES 12
300g (11oz) plain flour
2 tsp baking powder
½ tsp salt
100g (3½oz) butter, softened
175g (6oz) runny honey
2 eggs, beaten
75ml (3fl oz) milk
1 tbsp warm honey, for brushing
13 x 23cm (5 x 9in) loaf tin
1 Preheat the oven to 170°C (325°F), Gas mark 3. Oil and line the loaf tin with greaseproof paper.
2 Sift the flour, baking powder and salt into a bowl, add the salt and set aside.
3 Cream the butter in a large bowl or in an electric food mixer until soft. Add the honey and beat until the mixture is light and fluffy. Continuing to beat, gradually adding the eggs.
4 Fold in the flour with a spatula or metal spoon, then fold in the milk to form a soft dough. Place in the prepared loaf tin and bake in the oven for 45-55 minutes, or until golden and when a skewer inserted in the centre comes out clean.
5 Allow to stand for 3 minutes, then remove from the tin and place on a wire rack. Brush the loaf generously with warm honey and allow to cool.
BANANA BREAD
This is called ‘bread’ simply because it’s cooked in a loaf tin. It’s actually wonderfully sweet and a perfect afternoon indulgence. It’s also delicious toasted and buttered for a breakfast treat.
SERVES 10-12
100g (3½oz) raisins (small ones are best)
75ml (2½fl oz) Irish whiskey or black rum
250g (9oz) self-raising flour
Pinch of salt
1 level tsp baking powder
150g (5oz) caster sugar
100g (3½oz) butter, softened, plus extra to serve
50g (2oz) walnuts or pecans, chopped (optional)
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange (optional)
475g (17oz) whole bananas (about 4 small ones), peeled
50g (2oz) glacé cherries (preferably organic), halved
13 x 23cm (5 x 9in) loaf tin
1 Preheat the oven to 170°C (325°F), Gas mark 3. Lightly oil and line the loaf tin with parchment paper.
2 In a small saucepan, gently simmer the raisins in the whiskey or rum for 2-3 minutes, then remove from the heat, cover and leave for 1 hour to plump up.
3 Sift the flour, salt and baking powder into a large bowl. Add the sugar, butter and chopped nuts (if using) and, using your fingertips,
