Mary's chocolate cake with white chocolate icing recipe
Celebration chocolate cake A moist chocolate cake that really can’t go wrong and keeps well for birthday parties. It has a wonderful white chocolate icing so the contrast looks stunning too. 190g/6½oz self-raising flour150g/5oz caster sugar2 level tbsp cocoa powder1 level tsp bicarbonate of soda1 level tsp baking powder2 tbsp golden syrup2 free-range eggs150ml/¼ pint sunflower oil150ml¼ pint milk 190g/6½oz self-raising flour 150g/5oz caster sugar 2 level tbsp cocoa powder 1 level tsp bicarbonate of soda 1 level tsp baking powder 2 tbsp golden syrup 2 free-range eggs 150ml/¼ pint sunflower oil 150ml¼ pint milk 200g/7oz white chocolate 150ml/¼ pint double cream1 x 125g/4½oz tub full-fat cream cheese 200g/7oz white chocolate 150ml/¼ pint double cream 1 x 125g/4½oz tub full-fat cream cheese Method Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins.Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool.For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice.Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins. Heat the oven to 180C/160C Fan/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool. Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish. Recipe tips This is a great recipe to make for and with children. Mary always places a large plate underneath the mixing bowl so that there’s no worry that when the child cracks an egg on the side of the bowl most of it doesn’t go on the table.