Mrs Simkins’ Spring Chocolate Cake

Posted: May 15, 2013

Easter has been so early this year, there still seems to be bit of a chocolate and egg-sized gap now that it’s April. Here’s a nice simple and delicious recipe for a chocolate cake to celebrate spring. You can dress it for the part with fresh spring flowers – and little chocolate sugar coated eggs if you can still get hold of some!

A food processor makes everything easy – you can use it to mix your buttercream if you like. Perfect with a lovely pot of Clipper tea!

Ingredients

  • 175g (6oz) softened butter
  • 175g (6oz) caster sugar
  • 150g (5oz) plain flour
  • 25g (1oz) cocoa powder
  • 1 level teaspoon bicarbonate of soda
  • 2 level teaspoons cream of tartar
  • 3 medium eggs
  • 2 tablespoons milk
  • Plus: chocolate buttercream to finish, see below

Method

  1. You will need 2 greased 18cm (7 inch) loose bottomed sandwich tins
  2. Preheat oven to (180C fan ovens) or equivalent – 160C may be preferable in fierce ovens
  3. Whiz the butter and sugar together in the processor until light and fluffy.
  4. Add the raising agents and cocoa to the weighed flour and sieve half carefully into the food processor bowl, completely covering the butter and sugar mixture.
  5. Add the eggs and the rest of the flour and whiz to mix.
  6. Add the milk and whiz until smooth and glossy. You may need to scrape the mixture down from the sides a couple of times with a flexible spatula.
  7. Pour into the prepared cake tins. Bake for 18-20 minutes or until risen and springy to the touch and a skewer inserted comes out clean.
  8. Allow to rest for a few moments then carefully loosen the edges with a small palette knife. Transfer to a cooling rack using a large palette knife to loosen the bottoms.

Chocolate Buttercream

Ingredients

  • 75g (3oz) butter, softened
  • 25g (1oz) cocoa powder
  • 150g (5oz) icing sugar
  • A little milk to mix

Tip the combined cocoa and icing sugar into the clean, dry, food processor and whiz to eliminate any lumps. Add the softened butter and whiz until fully mixed. Add the milk to loosen the mixture slightly and whiz until smooth.

Assembling the Cake

Spread some of the buttercream carefully onto one of the sponges with the small palette knife, put the second sponge on top and spread the rest of the buttercream over it. Decorate with mini eggs and edible spring flowers such as pansies, violas and primroses (anything grown from a bulb tends to be mildly toxic).

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With love from Clipper!

We've gone a bit bonkers at Clipper HQ and decided we wanted to share the love with our lovely Clipper tea drinkers out there! We’ve created 3 Limited Edition tea caddies and each comes FREE with our special packs of Fairtrade Everyday Tea, Organic Everyday Tea and Pure Green tea (80 tea bags).

We’ve also made thousands of unbleached Clipper tea-towels and popped them into other packs of our Fairtrade Everyday Tea (80 bags). There are 4 different designs to look out for. And if that wasn’t enough, we’ve only gone and put 100% more tea bags into boxes of our Pure Green Tea 26  Bags – yes we’ve squeezed 52 bags in there!

Read more about which gifts we’ll be bestowing by clicking on the images below.

All this Clipper loveliness will be in supermarkets from the end of October.