Looking back I am amazed that I haven't blogged about what has to be the world's simplest chocolate cake before. This recipe came to me from my Gran and there's one for making a plain sponge (of which there is a similar recipe in Hugh F-W's River Cottage Family Cookbook
- The weight of two eggs in self-raising flour
- The weight of two eggs in sugar
- The weight of two eggs in margarine
- Two eggs
- Cocoa (I usually use 2-3 tablespoons of Green and Blacks' Cocoa)
- A splash of milk
Sieve together the flour and cocoa. Cream together the sugar and margarine in a bowl. Beat the eggs together and then mix all the ingredients together. Add a splash of milk to help it mix.
Put in a well greased tin and bake at 170 degrees C for approximately 40 minutes.
And it's as simple as that.
The one in the photograph was one I made for last week's Hedge Laying and it was completed with a layer of raspberry jam in the middle, chocolate butter icing on top and a sprinkling of hundreds and thousands. Simple.
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