"Nostalgic memories, all intertwined with a feeling of warmth and love, that's what a taste of this cake is. Perfect for Valentines/Galentines..."
Many thanks to Nikibakes for the yummy recipe.
School Dinner Chocolate Cake recipe
"Nostalgic memories, all intertwined with a feeling of warmth and love, that's what a taste of this cake is. Perfect...
Ingredients
| 180g | unsalted butter, soft |
| 180g | light brown sugar |
| 3 | large eggs |
| 1 tbsp | vanilla extract |
| 140g | candied peel |
| 180g | self-raising flour |
| 2.5 tbsp | cocoa powder |
| 2 x 400ml tins | chocolate custard |
| a handful to serve | freeze dried raspberries |
| edible gold leaf (optional) |
Method
- Preheat the oven to 180°C, and grease and line a loose-bottomed, 20cm square cake tin, set aside.
- Put the butter and sugar in a bowl and mix with an electric whisk until light and fluffy.
- Add the eggs and vanilla extract, whisking well between each addition. Sift over the flour and cocoa powder. Fold until just combined. Add the candied peel at the end.
- Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with freeze dried raspberries and copper gold leaf.
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