Back2School Chocolate Cake Recipe

We’re just over half way through the summer holidays in the UK.

An advocate of creating memories and developing traditions, I thought I’d share something that we enjoy on the first day back at school at Chez Wright.

Posting this halfway through the hols means should you fancy giving it a try you have enough time to get the ingredients in!

Back2School Chocolate Cake Recipe

You can read more about our back2school tradition here….

So very simple. With minimal supervision, Kids can easily make this themselves. Nice, uncomplicated and inexpensive ingredients…

You will need (for the cake):

175g/6oz Softened Butter/Margarine

175g/6oz Caster Sugar

3 Medium Eggs (I use free-range at room temperature)

100g/3.5oz Self-Raising Flour

(This is how you can make SR flour should it not be available to buy)

100g/3.5oz Plain Flour

30g/1oz of Cocoa Powder

You will need (for the chocolate buttercream):

65g/2.25oz Softened unsalted butter

175g/6oz Icing Sugar

20g/3/4oz Cocoa Powder

Instructions:

Preheat oven to 180 degrees/Gas Mark 4 (160 Fan Oven)

Grease and line 2 x 20cm (approx 8″) sandwich tins (I use cake release)

In a large bowl cream together the softened butter or margarine with the caster sugar (you can use a whisk).

Lightly beat the 3 eggs in a separate jug/bowl and add gradually (approx. one at a time) to the butter/sugar. Don’t over stir.

Sift together the flours and cocoa powder and gradually add.

Fold in the dry ingredients until combined. Again do not over stir.

Pour equal amounts into the 2 sandwich tins and smooth.

Place in oven for 25 mins. Check after this time with a cake tester or wooden skewer. Ensure the cake is cooked throughout.

Leave to rest for 5 minutes in the tins, then tap out gently onto a rack and leave to cool. (I’d made extra for cupcakes also).

Once cool, make the buttercream.

Cream the softened butter.

Sift together the icing sugar and cocoa powder and add to the butter.

Cream once more until smooth.

Spread half of the buttercream on top of one cake and sandwich together with the second cake.

Use the remaining buttercream to spread over the top of the cake, and add chocolate buttons if required.

(an explanation maybe? My Son isn’t keen on a lot of buttercream, so it’s a half and half cake here!)

Enjoy after school with a nice cold glass of milk. 

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!