EASY PEASEY CHOCOLATE LOAF CAKE RECIPE……..Mmmmmm

INGREDIENTS

50 g Plain Chocolate (grated)

4 tbsp Cocoa Powder

1/2 teaspoon Baking Powder

85 g Ground Almonds

140 g Self Raising Flour (sieved)

3 Large Eggs (beaten)

175 g Castor Sugar

175 g Softened Butter or Margarine

100ml Milk

1/2 teaspoon vanilla extract

METHOD

Preheat oven 160C 140C Fan Gas Mark 3

Grease or line a 2lb loaf tin ( or use loaf liners)

Put all the above ingredients into a large bowl and beat with an electric mixer for no more than 2 mins.

Bake in the middle of the oven for 45 – 50 mins or until skewer comes out clean.

Leave to rest for 5 mins before taking out of loaf tin and placing on a wire rack.

This loaf can be coated with sieved icing sugar when cold or you could melt some chocolate and drizzle over the top of the cake.

Enjoy

 

 

 

TOP TEN TIPS ON BAKING A CAKE…

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  • When using two fillings (jam and cream), spread each one on a different half of the cake and then sandwich together.
  • .If you haven’t got time to decorate your cake then wrap it with cling film and leave in the fridge overnight before you decorate it.
  • Incorporate dry ingredients together with a whisk before adding them to wet ingredients.
  • Always start and end with dry ingredients when alternating with wet ones.
  • .Ingredients for cakes should always be at room temperature.
  • Put a tablespoon of tapioca into your apple pie, it will absorb excess water while baking.
  • .Store flour in an airtight container as it keeps better that way.
  • .To keep cartons of double cream fresher for longer, turn the carton upside down in the fridge.
  • If your custard goes lumpy then quickly pop the base of the pan into some cold water and keep whisking until it is smooth again.
  • For firmer whipped cream, beat with honey rather than sugar.
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