Things to cook, things to eat
The Captins Favourite Chocolate Cake
3 oz porridge oats
Pinch of salt
9 oz Stork margarine
4 oz cocoa powder, sifted
5 eggs
6 oz self-raising flour
9 oz soft brown sugar
1 tsp bicarbonate of soda
1/2 pint double cream
FOR THE ICING
4 1/2 oz Stork Margarine
8 tbsp cocoa powder, sifted
1 lb icing sugar, sifted
3 tbsp rum
3 tbsp hot milk
- Preheat the oven to 150C/325F/Gas 3. Lightly grease an 8"
round cake tin and then line with greased greaseproof paper
- Place the oats, salt and 12fl oz water in a pan. Bring to
the boil and simmer for 3 minutes, stirring occasionally.
- Remove from the heat and leave to cool slightly, then stir
in the margarine until melted.
- Beat in the cocoa powder and sugar then gradually beat in
the eggs alternating them with a little of the flour
- Sift together the remaining flour and bicarbonate of soda
and fold into the mixture
- Spoon the mixture into the cake tin and bake for about 1 1/2
- 2 hours (don't worry if the surface cracks during cooking)
- Remove the cake from the oven and leave to cool in the tin
for about 15 minutes
- Turn out on to a wire rack, remove the greaseproof paper and
leave to cool completely.
- To make the icing, place the margarine in a bowl set over a
pan of hot water and leave to melt
- Remove from the heat and stir in the cocoa powder, icing
sugar, rum and hot milk
- Using an electric whisk beat, the chocolate mixture until
smooth and thick
- Leave to cool
- Using a sharp knife, cut the cake in half horizontally
- Whip the cream into soft peaks and use to sandwich the cake
- Place on a serving plate and spread the the icing over the
top and sides creating a swirled effect
- Serve and enjoy.