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(c) Julia Briggs – English Tea Store

Chocolate cake again?  You ask.  Well there are a number of recipes for chocolate but this one is a favourite of my dentist and we had an appointment the other day.  The dental nurses had given up chocolate for Lent but cocoa powder is not chocolate so the opinion was that a chocolate cake made with cocoa powder was okay to be eaten in Lent.  This particular chocolate cake is quite moist and has a chocolate cream cheesy topping.

Oven 180 C  350 F  gas mark  4  A greased 7″ cake tin.

  • 4 oz butter
  • 4 oz Caster Sugar
  • 2 eggs
  • 1 tablespoon golden syrup
  • 4 oz self raising flour
  • 1 oz cocoa powder
  • 1 tablespoon milk

Whisk the softened butter and sugar together until light and fluffy then add the eggs and golden syrup, stir in the flour and cocoa powder and finally the milk.  This will be more of a batter than a normal cake mixture.  Pour into the tin and bake for 20-25 minutes until firm to the touch.

Leave to cool in the tin then turn out onto a wire rack and leave until cold.  When cold slice the cake in half and spread the bottom layer of cake with a jam of your choice. Then make the filling and topping with:

  • 3 oz sifted icing sugar
  • 2 oz sifted cocoa powder
  • 2 tablespoons  cream cheese
  • 2 oz butter
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(c) Julia Briggs – English Tea Store

Mix all the ingredients together and spread about half onto the underside of the top layer of cake.  Then sandwich the cake together and spread the remaining filling on the top of the cake.  If it is not Lent then you can drizzle some melted real chocolate on top.  Unfortunately this cake does not keep well so eat as soon as possible with a nice cup of tea.

-JAB

 

 

 

 

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