This cake was a collaboration between myself and my flatmate Hannah of foxtail and fern – I made the cake and she made the icing and decorated it, hence why it looks really pretty instead of all slap-dash.
That’s the only picture we have of it – we were desperate to try it!
- 8 lb butter
- 8 lb sugar
- 9 lb self-raising flour
- 5 tbsp cocoa powder
- 4-5 medium eggs
- 100g icing sugar
- 50g butter
- 2-3 tbsp cocoa powder
Preheat oven to 200C (180C for fan ovens). Grease an 8″ cake tin.
Cream the butter and sugar together until pale and fluffy (you know the drill!). Add the flour in batches, mix, then add the cocoa powder and the eggs one at a time. You might need 4 or 5 depending on the consistency (you want it to be sort of runny).
Pour into tins and cook for 20-25 minutes.
For the icing, cream the icing sugar and the butter together, add the cocoa powder, et voila! Simply wait for your cake to cool and ice and decorate however you want!
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