Homemade Chocolate Cake

For a 7-inch Cake

6 oz butter or margarine

6 oz caster sugar

3 eggs

6 oz plain flour

2oz cocoa

1 oz chocolate

2 level teasp baking powder

Milk to mix

1/8 teasp salt



1. Line a 7-in cake tin with greaseproof paper or foil, greased, or with silicone-treated paper.

2. Cream the fat, add the sugar gradually and beat until white and fluffy.

3. Beat in the eggs, one at a time, making sure each is blended in thoroughly before adding 1oz of melted chocolate.

4. Sift in a little of the flour and cocoa mix ,if the mixture shows any signs of curdling. Sift in the flour, salt and baking Powder gradually, and stir in lightly with a spoon.

5. Add enough milk to make a fairly soft batter, turn into the cake tin and bake at 180deg C, 350deg F, Gas 4 for 1-1 ½ hrs or until the cake is springy and brown on top.

Variations of recipe

Fruit CakeAdd 6-8 oz sultanas, currants, raisins or dates to basic mixture. Add eggs and flour alternately (8 oz flour) not 6 oz . Stir in fruit mixed with some of the flour after eggs have been added.

Ginger CakeSift ½ teasp ground ginger with the flour, add 2-4 oz coarsely chopped crystallized ginger with the flour. (8 oz flour not 6 oz).

Lemon CakeAdd the grated rind of 2 lemons with the flour (8 oz not 6 oz). The cake can be iced when cold with lemon glace icing.

Sead CakeAdd 2 teasp caraway seeds with the flour (8 oz not 6 oz)