Chocolate twist on Simnel Cake

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Chocolate twist on Simnel Cake

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Ingredients

Adjust Servings:
2 Free Range Eggs
equal weight to the eggs Butter
equal weight to the eggs Golden Caster Sugar
equal weight to the eggs Self-raising Flour
2 tbsp Cocoa Powder
1 tsp Baking Powder
approx 10-15ml Milk
100g Chocolate Chips
100g Icing Sugar
25g Cocoa Powder
40g Butter
2 tbsp Water
50g Golden Caster Sugar
few drops Vanilla Extract

A chocolate twist on the traditional simnel cake

Ingredients

Directions

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We had a competition with the kids and the winner got to choose what sort of cake we made that week – naturally the kids won!

They demanded chocolate cake with grannie Linda’s chocolate icing – it is legendary!

As it was the week before Easter I turned it into a chocolate version of Simnel Cake with mini eggs as the disciples.

The cake recipe is very simple if you have balancing scales.  I cannot believe it but I am going to share the secret chocolate icing recipe (it’s from the 1970s!)

Enjoy and Happy Easter!

Steps

1
Done

If you are using balancing scales place the two eggs on one side and weigh out the sugar to balance. Place it in a bowl, then repeat with the butter and cream the two together.

2
Done

Meanwhile weight out the self-raising flour, and stir in the cocoa powder and baking powder. Crack the eggs and add them one at a time with a tablespoon of the flour mixture to the creamed sugar and butter.

3
Done

Once combined add the remaining flour mixture and enough milk to bring the mixture back to a normal cake consistency about 10-15ml. Then add the chocolate chips.

I normally do all this in the food processor and it is very quick.

4
Done

Place in a greased 16cm circular tin and cook in the oven at 160 C for about 50 minutes. Test with a skewer and if it comes out clean it is done. Set aside to cool.

5
Done

Once cooled, sift the icing sugar and cocoa powder into a largish mixing bowl and set aside.

6
Done

Measure butter, water and castor sugar into a saucepan. Heat gently, stirring to dissolve the sugar and bring to simmer. DO NOT BOIL

7
Done

Pour the hot syrup mixture into the sieved ingredients in the bowl and beat until smooth. Carry on stirring until the mixture begins to thicken and coat the back of a spoon i.e. thickened enough so it
stays on the cake without running down the sides. Use a palate knife dipped into a mug of very hot water to smooth around the cake.

Zoe Negus

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