Sara Jones’ Infamous (if you are watching your waistline, that is) Chocolate Cake
8oz 225g Sugar
8 oz 225g Butter
6oz 180g Flour
2oz 55g Cocoa powder
2oz 55g Butter
2 Tablespoons Cocoa,
One large bar dark chocolate (200gr)
Cream sugar and butter together until smooth. Slowly beat in eggs, one at a time. Add flour and cocoa powder. Spoon into a greased 7inch/ 18cm tin and bake in oven at 180 degrees (160 for fan assisted)/ Gas Mark 4 for 45 minutes, or until a knife comes out clean.
Allow to cool and slice in half. Cream together butter, cocoa and icing sugar to form the filling and spread on lower part of cake. Replace top half.
Melt the bar of chocolate slowly in a bowl over a pan of water. Smooth over the cake and allow to set.
For added luxury, 4 pieces preserved ginger, or the grated rind of an orange can be added with the flour. Ginger is especially good for cold winter days!
You can also make a vegan version by substituting vegan margarine for the butter, and two mashed bananas for the eggs. And using vegan chocolate, of course.