Celebrating the world’s premiere preserving festival we have created the ultimate orange cocktail – the marmalade martini, in honour of the Dalemain Marmalade Awards. Here’s our recipe.
Chocolate cake recipe by Helen Rebanks
As the weather gets frosty in the run up to Christmas, it’s the perfect time of year for some warming, cosy recipes. Try Helen Rebanks' easy chocolate cake from her new book, The Farmer's Wife.
Prep 25 minutes
Cook 40 minutes
Serves 8
Ingredients
For the cake:
175g/6oz softened butter
175g/6oz soft brown sugar
3 eggs
150g/5oz self-raising flour
1 tsp baking powder
30g/1oz cocoa powder
50g/2oz dark chocolate
1 tsp vanilla extract
2 tbsp milk
For the icing:
225g/8oz softened butter
225g/8oz icing sugar
225g/8oz dark chocolate, melted
Method
Heat the oven to 190C/170C/gas 5. Grease and line 2 x 20cm
sandwich tins.
2. Whisk the butter and sugar together in a stand mixer or by hand until
light and fluffy and the sugar has dissolved into the butter.
3. Add in the eggs, flour, baking powder and cocoa powder and whisk
again until combined.
4. Melt the chocolate in a heatproof bowl over a pan of barely simmering
water.
5. Stir the vanilla, milk and melted chocolate through the cake mixture
until fully combined. Split the cake mixture between the tins and
smooth down gently with a spatula.
6. Bake in the centre of the oven for 20–30 minutes until risen and a
skewer comes out clean.
7. Make the icing. Place all the ingredients in a food processor and
whizz until blended and smooth. A hand whisk or stand mixer works
well too.
8. Allow the cake to cool completely before icing, then use half the icing
to fill the cake and half to top it.
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Easy to make chocolate cake for the run up to Christmas, a warming cosy recipe from Helen Rebanks' new book The Farmer's Wife.