This is the chocolate cake that we make for the village May Day cake stand every year. We have a good, old-fashioned May Day - a May Queen, the young dance around the May Pole and then there are classic stalls and games.
May Day Chocolate Cake
This is the chocolate cake that we make for the village May Day cake stand every year. We have a...
Ingredients
For the cake:
| 140g | organic self-raising flour |
| 225g | Fairtrade caster sugar |
| 2tbsp | organic Fairtrade cocoa |
| 110g | organic butter, melted |
| 2 | free-range organic eggs |
| 225ml | organic milk |
| 2tsp | organic Fairtrade vanilla extract |
For the filling:
| Chocolate spread or chocolate hazelnut spread, we use either of the Seggiano chocolate and hazelnut spread - crunchy or smooth to suit |
For the topping:
| 1tbsp | organic Fairtradegolden syrup |
| 50g | organic plain chocolate |
| 1tbsp | organic butter |
Method
- Pre-heat the oven to 180°C. Butter and line base of two 20cm round cake tins.
- Put all the organic ingredients into a bowl and beat well for 3 - 5 minutes. Pour the mixture into the 2 cake tins.
- Bake for 15 minutes until springy to touch (or 30 minutes if you put it all into one bowl). Cool for 30 minutes.
- Spread chocolate spread over top of one cake then put the other cake on top, pressing down firmly.
- Melt the topping ingredients over a low heat in a pan. When fully mixed, cool until firmer and spread over top of cake. Leave to cool in a cool place - perhaps even a fridge for a little.
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