110g (4 oz) butter or margarine, extra for greasing
225g (8 oz) caster sugar
4 eggs, lightly beaten
3 teaspoons almond extract
110g (4 oz) vegetable or sunflower oil
For the icing
255g (9 oz) butter or margarine
110g (4 oz) icing sugar, sifted
170g (6 oz) milk chocolate, melted
a few teaspoons milk (optional)
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Method Prep:20min › Cook:30min › Ready in:50min
For the cake:
Preheat the oven to 180 C / Gas 4. Grease a 23cm (9 in) round cake tin and line with baking parchment.
In a bowl, mix together cocoa, flour and baking powder.
In a separate bowl, beat together the butter and caster sugar until creamy, then add the almond extract followed gradually by the eggs and the oil, beating well after each addition. Add the dry ingredients to the wet ingredients and mix until well incorporated.
Bake in the preheated oven for 20 to 30 minutes until risen and firm and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a cooling rack to cool completely.
For the icing:
Mix together the butter and sugar until creamy and well blended - this may take a while. Add the melted chocolate. Depending on the brand of chocolate the icing may be a bit thick or a bit thin. If too thick add milk and if too thin add icing sugar until it becomes manageable for spreading.
Once the cake has cooled completely, ice the cake as desired. Slice and serve.
The almond extract can be removed or replaced with any other of your choice.
And the chocolate for the icing can be replaced with white or plain chocolate.