Well the year has whizzed by once again and arrived back at the annual bake off. I am still not convinced that the birthday person should provide the treats. Ho hum! Reading and maths assessments marked for the evening left me a little time to craft these bad boys. Bon apetit tout le monde (I may have a sliver too).
Same old Vicky sponge with cream and fruit followed by Granny’s chocolate fudge cake.
Another year has zipped by and the staff room tradition pervades. I dutifully created these two offerings so that my work colleagues could celebrate with me. The first is my Grandma Sybil’s chocolate cake recipe in a bundt tin with added orange zest and a few dark chocolate chips.Victoria sponge topped and filled with whipped cream (jam in the middle) and adorned with fresh fruit. Well it was my birthday after all. Both were deliciously moist as I watched the baking time closely and went close to under just to make sure. Nom Nom!
I used my Grandma’s recipe for this (1.5 times the ingredients). I reduced the cooking time to ensure it was really moist. Matchmakers, maltesers, revels and mini marshmallows to decorate.
This is a cake that I grew up with and one that transports me back to my Gran’s parlour every time I sample a slice. It is very easy to create and even easier to consume. You will need:
For the cake
Combine all ingredients in a bowl and mix well until smooth and creamy. Preheat oven to 180 deg C. Pour mixture into greased cake tin (8in ideally). I used a 7.5 in square.
Bake for 45 – 55 mins until springy in the middle and coming away from the sides.
Leave in the tin for 5 mins and then turn out onto rack and allow to cool before icing.
For the icing:
Melt chocolate and butter over bain marie stirring regularly. Remove from heat and mix in icing sugar a bit at a time (whisk/mixer needed).
Ice and decorate to taste.
I hope that you glean as much pleasure as I have with this little nugget of joy. Thanks Grandma. Missing you loads xx.
