5 oz SR flour plus 1 level tsp baking powder (or 5oz Plain flour plus 2½level tsp) - these days we usually use Dove's Farm Gluten Free flour although making this cake we used Orgran.
¼ level tsp salt
1 oz cocoa
4½ oz caster sugar
3½ oz soft margarine (we used Pure)
4 Tbsp milk (we used almond milk)
Our family recipe says "Sift dry ingredients together.
Mix in margarine
Beat the eggs and add the milk to them.
Mix all ingredients thoroughly until smooth and creamy.
Turn into tins - 2 x 6" greased and lined ( or I use 1x8")
Cook in moderate oven (350F, 160C, Gas 6) for 30-45 mins.
Turn out to cool."
What we did was to cream the butter and sugar in the large bowl.
Then we added the dried ingredients and lightly beaten eggs and whizzed them a bit....
Whilst the cakes cooled properly, we made another long-standing recipe - very simple (as ever) and delicious too...
Recipe is as follows:-
Chocolate Fudge Icing
1½ oz soft margarine (we used Pure dairy free)
3 Tbsp Milk (we used rice or almond milk)
8 oz icing sugar
1 oz cocoa
Heat the milk and margarine gently in a pan until well mixed.
Sift the icing sugar and cocoa into a bowl and add the cooled milk mixture.
Mix thoroughly until thick and creamy.
We followed the recipe exactly and ended up with a fudgey icing, half of which was spread on one cake, the other cake was placed on top and the remainder of the icing use to 'decorate' the top.
Incidentally, the cake fork is courtesy of Sous Chef J - he thinks it makes the cake look more 'fine dining'... can't say I agree but it was useful to keep his chocolatey face mess to a minimum.
This cake would be fab to make in a stand mixer... far less work than the way we did it. Perhaps, one day, we'll have the space and funds to justify us getting one?!