Fantasticly Yummy Chocolate Cake



16 servings



6 oz. margarine
7-1/2 oz. caster sugar
3 eggs
3 tbsp. cocoa powder
6 tbsp. hot water
6 oz. self-raising flour


6 oz. icing sugar
3 oz. butter
3 oz. good quality chocolate


Mix the cocoa and the water until you get a gorgeous chocolatey mixture. Leave to cool. Cream the margarine and sugar until creamy and fluffy. Beat the eggs and then slowly add to the fat/sugar mix. Add the cocoa stuff, then fold in the flour. Bake in two lined 7-inch cake tins for 20-25 minutes at 375°F until firm (and risen).

Meanwhile, cream the butter and melt the chocolate in the microwave. Mix the chocolate into the butter; add the icing sugar - leave this to cool a bit, but don't chill! When the cakes have cooled sandwich the whole lot together with about half the topping. Plaster the rest on the top.

Author's Comments

I use Lindts 70% cocoa solids choc to make the topping. The higher the cocoa solids the more *wow* this is!!!

I had to make three at the weekend because people kept coming and complaining that they hadn't had a bit and someone else had eaten the last bit - you have been warned!!! :-)

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