Mary Berry’s chocolate cake is one of the best I have ever baked. The recipe is simple and easy to follow. A simple paste of hot water rand cocoa powder gives such a rich dark colour to the cake. I have made this as a simple tea time cake however you can use it as a base for celebrations cakes and decorate with fondant, ganache or whipping cream. The sinfully chocolaty flavour will compliment them nicely. And not to forget a Sizzling piece on a sizzler plate, drizzled with chocolate sauce and topped with a scoop of ice cream.
175 gms flour
175 gms butter
175 gms sugar
1 ½ tsp baking powder
40 gm cocoa powder
5 tbsp boiling water
Preheat the oven to 180 degrees Celsius. Line and grease a baking tin. I have used a loaf tin here.
Beat the eggs and sugar for 10 minutes till double in volume. Add the butter in three batches making sure that it is well mixed. Sift together flour and baking powder and fold into the egg batter. Make a paste of cocoa powder and boiling water and add to the batter. Pour the batter into the baking tin. Bake for 50 minutes.