Back in the 1970’s when we held dinner parties they all seemed to consist of prawn cocktail for starters and Black Forest Gateau for dessert (At least the main course was usually different!)! I, personally, never liked Black Forest Gateau because I am not keen on sickly chocolate but my daughter, Nicola, loves chocolate. In fact anything sweet and sickly is fine by her, so, this week I made a chocolate cake that resembles a Black Forest Gateau and some chocolate buns. Some of the chocolate cake will be going to the dentist because Nicola has an appointment this week but there should be plenty left for her. But there are a lot of recipes out there for chocolate cakes and this is one I have used for some time now. The main problem with chocolate cake is the dryness so I use golden syrup to counteract that. You will need:
Oven 180 C, 350 F, Gas Mark 4
An 8″ sandwich tin greased or lined.
6 oz Butter
6 oz Caster Sugar
6 oz Self Raising Flour
2 oz Cocoa Powder
2 tablespoons Golden Syrup
a few drops of Vanilla essence
Cream the butter with the sugar and add the eggs separately with a spoonful of flour, then beat in the golden syrup and Vanilla essence. Fold in the flour and cocoa in a figure of eight motion and pour the mixture into your prepared tin. Bake for approx 35 mins. Test by pressing your fingers on the top or use a cake tester. Leave in the tin for a few minutes and then place on a wire rack to cool.
For the fudge icing you will need:
You will also need half a jar of black Cherry jam.
This amount will sandwich a cake together and coat the top and sides. Melt the butter, milk, sugar and treacle and beat in the icing sugar and cocoa. Allow to cool slightly.
Slice the cake into two and spread the bottom half with black cherry jam and the top half with the fudge. Sandwich together. Use the rest of the fudge to cover the sides and top of the cake. Decorate the top with whatever you have, I used chocolate chips and small marshmallows. This is good for an afternoon tea.
If you want to make some buns as well you can use a 6 inch cake tin and a six bun tray or make more mixture, 8 oz of butter etc., instead of 6.