- 225 g Sugar
- 225 g Margarine
- 4 Eggs
- 225 G Self Raising Flour
- 2 – 3 tbsp Chocolate Powder
- 50 ML Milk
- 1 Large Milk chocolate
1. Preheat your oven to 180°C. Mix the sugar and butter in a bowl and beat together into a soft creamy liquid. Grab four eggs and separate the egg whites and yolks. Pour the egg white into a separate bowl and leave to one side. Pour the egg yolks in with the butter and sugar mix.
2. Grab your electric whisk and whisk the egg whites until the white foam peaks and remains pointed. Leave to one side.
3. Grab your bowl with the cake mixture and whisk together with your electric mixer. Once mixed nicely, add in the sieved flour and mix together once again until everything is a beautiful creamy texture.
4. Pour in half the egg white mix and fold over, then pour the rest and fold over once more until everything is blended together.
5. Grab a large ring tin or medium baking tin and place greaseproof paper or foil inside. I tend to rub the inside with butter and sprinkle flour around so that the cake mix doesn’t stick to the sides or foil once cooked.
6. Pour in your mixture and place it in the oven for 40 minutes to 1 hour. After this time, check the cake is baked properly by poking different areas of the cake with a dry knife. If the knife is clean it is ready, otherwise leave a while longer.
Finally the best bit,
7. Grab yourself a pan, pour in a splash of milk, enough to cover the bottom of the pan and place it on a low – medium heat hob. Let the milk heat up then add in your chocolate pieces and stir until all is melted. Save two cubes of chocolate to one side.
8. Do not leave unattended as it will burn and ruin. Once all is melted and creamy remove from the heat and place to one side.
9. Place your cake on a large dish and pour your chocolate over spreading evenly throughout, covering everything.
10. Grate the two cubes you saved earlier over the cake.