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Best vanilla cake recipe light and fluffy. Divide the cake mixture between the prepared tins. Pre heat the oven to 180oc160fangas 4. This basic chocolate cake is light and airy and perfect with cream and jam.
Place one cake on a plate and spread over half the icing. Seal label and freeze. If the cake is frozen iced the icing will not be quite as shiny once thawed.
First measure the cocoa and boiling water into a large bowl and mix well to make a paste. Mary berry shows you how to bake her easiest ever chocolate cake recipe. Preheat the oven to 180c gas 4.
To make the icing measure the malted chocolate drink powder into a bowl add the hot milk and mix until smooth. Grease 2 x 20cm 8 push sandwich tins. Preheat the oven to 180c350fgas 4 and grease and line two 20cm8in sandwich tins with baking parchment.
Plus theres double cream in it to make the texture light and fluffy meaning you can eat a little bit more. Store in a round freezer proof container about 25cm 1in bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top.
Beat together the eggs flour caster sugar butter and baking powder until smooth in a large mixing bowl. Its sticky but light in texture not too dense. Get the recipe for mary berrys delicious chocolate cake here.
For the icing and filling measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for approx 10 mins until melted. Add the butter icing sugar and melted chocolate and mix again until smooth then add the boiling water to give a gloss to the icing. Bake in the pre heated oven for about 25 30 mins until well risen and shrinking away from the sides of the tin and springy to the touch.
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