3 tablespoons butter, softened

1/4 cup white sugar

1 egg

1 teaspoon vanilla extract

1/4 cup milk


1/2 cup all-purpose flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

1 pinch salt

1.
2. Spray a medium microwave-safe bowl with non-stick spray and set aside. In
a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk;
blend together. Combine the flour, cocoa powder, baking powder and salt;
blend into the mixture until smooth. Pour into greased bowl.
3. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake
springs back when touched. Since all microwaves cook differently, adjust the
cooking time to accommodate your machine. To serve, let the cake cool five
minutes, then cover the bowl with a plate and turn both bowl and plate
upside down so the cake falls onto the plate.

Ingredients
1. 225g butter, softened, plus extra for greasing
2. 225g caster sugar
3. 4 large free-range eggs
4. 100g self-raising flour
5. 1 tsp baking powder
6. 2 tbsp cocoa powder
7. A little milk
For the icing
1. 250g dark chocolate
2. 250g butter, softened
3. 175g icing sugar
Method
1. 1. Preheat the oven to 180C/fan160C/gas 4. Grease 2 x 20cm sandwich
tins with a little butter and base line with baking paper. In a bowl, beat
together the butter and sugar with an electric hand whisk until light and
fluffy.
2. 2. Add the eggs, 1 at a time, beating after each addition. Sift in the flour,
baking powder and cocoa, then lightly fold into the mixture.
3. Add a little milk until you have a dropping consistency, then divide between
the tins.
4. 3. Bake for 20-25 minutes or until a skewer inserted into the centre comes
out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire
rack to cool completely.
5. 4. Melt the chocolate in a bowl over a pan of simmering water, then cool
slightly. In a bowl, beat the butter and icing sugar together with an electric
hand whisk until light and fluffy, then fold in the melted chocolate.
6. 5. Spread some icing over 1 of the cakes, top with the other cake and the
rest of the icing.
INGREDIENTS
For the cake
125 g dark chocolate
3 tbsp milk
150 g butter, at room temperature
150 g caster sugar
3 eggs
200 g plain flour
1 tbsp good quality cocoa powder
1 tsp baking powder
1/4 tsp bicarbonate of soda
cocoa powder or icing sugar, for dusting (optional)
For the chocolate butter icing
75 g butter, at room temperature
1 tbsp cream
1 tsp vanilla extract
175 g icing sugar
1 tbsp good quality cocoa powder
TIPS AND SUGGESTIONS
Add the finely grated rind of one orange to give the cake a
chocolate orange flavour or replace the vanilla extract with
one tablespoon of instant coffee powder for a mocha flavour.
This can also be turned into chocolate cupcakes if you wish
the recipe will fill 12 paper cases in a cupcake or muffin tray,
and will take about 1820 minutes to cook.
SIMILAR RECIPES






















Chocolate Christmas cake

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs

50g dark chocolate, melted and allowed to cool slightly
250g butter, at room temperature
250g light muscovado sugar
tsp salt
100g cocoa powder
250g plain flour
2 tsp baking powder
3 large eggs
250ml milk
50g chocolate chips