A chocolate cake like no other
Ingredients
225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water
Pot of chocolate icing
Sweets of your liking
Method
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in cake tins.
For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.
Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
For the chocolate icing, buy a pot of Betty Crocker chocolate icing and use a palette knife to spread evenly around.
I like to put some icing in the middle as well to make it really juicy.
Fill the top with whatever sweets you like. Maltesers are good, but anything would work.
