MUNCH RATING: 5/5
This chocolate cake uses cocoa instead of chocolate, so use a good quality cocoa for full chocolate impact! It might seem weird that the cake contains lard, but that’s what makes it so moist. I love the frosting on this cake too.
It’s cooked in a Swiss roll tin, so like any tray bake you can cut it up in any number of ways. I quite like it cut into squares and served in fairy cake cases.
- Oven temperature: Gas mark 4/350°F/180°C
- Oven shelf: middle
- You will need: a Swiss roll tin approx. 33 x 20 cm
Ingredients for the cake:
- 100g (4oz) butter
- 50g (2oz) lard
- 40g (1½oz) cocoa (I used Cadbury Bournville)
- 150g (5oz) brown sugar
- 150g (5oz) caster sugar
- 215ml (7½ fl.oz) water
- 250g (9oz) plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- 120ml (4 fl.oz) milk
- 1 teaspoon lemon juice (this is necessary to react with the bicarbonate of soda. I use the stuff from a bottle)
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
Ingredients for the frosting:
- 50g (2oz) butter
- 3 Tablespoons milk
- 1½ Tablespoons cocoa
- 225g (8oz) icing sugar
- ½ vanilla sugar or extract
- Preheat the oven to Gas mark 4/350°F/180°C.
- Grease and line your Swiss roll tin.
- Place the lard, butter, cocoa and both the sugars in a saucepan with the water and heat gently under all the ingredients have melted, stirring all the time. Bring to the boil, then remove from the heat and leave to cool for about 10 minutes.
- Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Pour in the melted mixture and mix with a balloon whisk until smooth. Stir in the milk, lemon juice, eggs and vanilla extract.
- Pour into your prepared tin and bake for about 30 minutes. The cake should have shrunk away from the sides and spring back when gently pressed. Or test with an inserted skewer to see if it comes out clean. Turn out onto a wire rack to cool.
- Make the icing: Place the butter, milk and cocoa in a small saucepan and bring to the boil stirring constantly, then remove from the heat. Sift the icing sugar into a large bowl, then pour in the wet mixture with the vanilla sugar or extract and mix well until you have a smooth frosting. Spread the warm frosting over your cool cake and leave to completely set.