Celebration chocolate cake

 

MAKES 20 PIECES

PREP TIME – 20 MINUTES

COOKING TIME – 40 MINUTES PLUS 1 HOUR COOLING TIME

 

Ingredients –

Cake –

225g softened butter

225g dark muscovado sugar

5 medium eggs

1 tsp vanilla extract

275g self raising flourcelebration-cake-coronation-chicken

50g cocoa powder

2 tsp baking powder

75ml milk

 

Topping –

350g icing sugar

175g softened butter

2 tsp vanilla extract

2-3 punnets strawberries, topped and thickly sliced

50g raspberries

2 large punnets blueberries

 

Method –

  1. Preheat the oven to 180°C, 160°C fan, Gas Mark 4.
  2. Grease and line a 30cm x 23cm roasting tray or tray bake tin.
  3. Beat the butter and sugar together in a food mixer or large bowl until smooth then add the eggs one at a time, beating each time.
  4. Stir in the vanilla extract, flour, cocoa powder and baking powder until just combined. Add the milk and beat until the mixture is smooth and soft enough to drop off of the spoon.
  5. Pour into the lined tin and bake in the oven for 30-35 minutes until it has risen and pulled away from the sides of the tin slightly.
  6. Remove and cool in the tin for 5 minutes before tipping out onto a wire rack to cool completely.
  7. Meanwhile, beat the icing sugar, butter and vanilla extract together until really light and fluffy.
  8. When the cake is cold, transfer to a large platter or board. Spread the buttercream all over the the cake then decorate with the berries however you fancy.

 

EQUIPMENT NEEDED –

Tray bake tin

Food mixer

Large rectangular board or platter to serve on