A super chocolate cake

A super chocolate cake


1 person made this

About this recipe: I have had this recipe for years and used to make it when I had my own shop...The girls from the boarding school across the road used to fight to get the corner slice as it had the most icing.

andysnana Nordrhein-Westfalen, Germany

Serves: 8 

  • For the cake
  • 250g (9 oz) plain flour
  • 25g (1oz) cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 100g (4 oz) butter, softened
  • 250g (9 oz) caster sugar
  • 2 eggs
  • a few drops vanilla extract
  • 175ml (6 fl oz) milk
  • 2 cooking apples - peeled, cored and finely chopped
  • For the icing
  • 450g (1 lb) icing sugar
  • 25g (1 oz) cocoa
  • 50g (2 oz) butter
  • 90ml (3 fl oz) milk

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    For the cake:

  1. Preheat oven to 180 C / Gas 4. Grease a 20cm (8 in) square cake tin, and line the base with greaseproof paper.
  2. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda in a bowl and set aside.
  3. Put the butter and sugar in a bowl and beat until light and fluffy. Whisk in the eggs one at a time and then add the vanilla extract.
  4. Whisk in a little of the flour mixture and the milk alternately into the egg mixture, whisking well after each addition. Mix in the chopped or grated apples. Spoon the mixture into the prepared tin and smooth down.
  5. Bake for 45 to 50 minutes or until a warm skewer inserted into the centre comes out clean. Leave for 5 minutes and then turn out onto a wire rack to cool completely. Transfer to a large serving plate.
  6. For the icing:

  7. For the icing, put the icing sugar, cocoa, butter and milk into a bowl and whisk with an electric whisk, on low speed, until creamy and smooth. Spread onto the top and sides of the cake. Cut into squares and serve.


Add the milk to the icing bit by bit as you need a nice smooth but not runny icing to be able to spread easily.

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