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

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.

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.