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The Captins Favourite Chocolate Cake
A truly amazing chocolate cake - discovered in the Good Food magazine way back in about 1989. As this chocolate cake is porridge based it is beautiful and moist (I HATE dry chocolate cake). You don't have to put rum in the icing, Cointreu works well and the cake does not suffer if you don't put any alcohol in it at all. One thing to note though, NEVER use a substitute flavouring, always use the real deal.
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 dark 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.
