Delia’s chocolate cake
Use 2 20cm greased and lined sandwich tins
cook at 180’c for 30 mins
for cakes;
150g dark choc 70% or above
110g condensed milk from 397g tin
110g light muscovado sugar
150g butter in pieces
6 discs aunt bessie’s frozen mashed potato, defrosted
200g self raising flour,sifted
2 teasp baking powder
1-2 teasp 5 spice powder (I didn’t have this so used mixed spice instead!!)
2 eggs
for icing
150g dark chocolate 70%
the rest of the tin of condensed milk
50g soft butter
I used white chocolate buttons for the top as I didn’t have the pink ones that Delia uses - she gets them from Jane Asher if you want them though!
Break choc into pieces and put into large heatproof bowl along with milk, butter, and sugar. set this over a pan of simmering water, making sure that base of bowl doesn’t touch water.Keep heat at lowest, let the ingredients melt stirring occasionally. Doesn’t take long and should be nice and smooth. Let cool for about 5 mins.
Add the rest of cake ingredients and mix together with electric whisk until smooth. divide between tins and pop into oven.once the 30 mins over leave to cool in tins
topping;
In another heatproof bowl melt together the choc and milk then take off the heat and stir in the butter. Leave to cool for 5 mins then top the cake, it’s nice to get some over the side too.
Hope you enjoy!!!
xx Maggie
