Simple chocolate cake with fudge icing

A fabulous chocolate cake. This delicious cake can be made in a 20cm foil container, allowed to cool in the container, and then iced. This makes it perfect to take on a picnic or to sell at a cake sale.

SERVES 8 Preparation: 5 minutes Cooking: 20 – 25 minutes

INGREDIENTS:

2 level tbsp cocoa powder 2 tbsp hot water 100g baking spread, from fridge

100g caster sugar

2 large eggs 100g self-raising flour 1 level tsp baking powder For the icing

25g cocoa powder, sifted 40g butter, softened 2–3 tbsp milk

100g icing sugar, sifted

METHOD:

Preheat the oven to 180°C (Fan 160°C). Grease a 20cm deep cake tin and line with non-stick baking paper. If using a foil container, grease this well.

Blend the cocoa with the hot water in a large bowl and leave to cool. Add the remaining cake ingredients to the bowl and beat with an electric mixer until light and fluffy.

Spoon into the tin and bake in the preheated oven for 20 – 25 minutes, or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.

Turn out, remove the paper and leave to cool on a wire rack.

To make the icing, measure the cocoa, butter, milk and icing sugar into a bowl. Beat well to a light, smooth consistency.

Spread over the top of the cake and swirl attractively with a round-bladed knife. Leave to set before serving.

Recipe from Mary Berry’s Fast Bakes, Headline £26