Lorna’s Chocolate Cake

Peter Flynn

Chocolate cake

Lorna used to work with Teresina at Brunel. This was her recommendation for a fast, foolproof chocolate cake. The original was written on the back of a British Library Lending Division Telex Request form, which shows how long ago it was. Lorna, you disappeared — if you read this, get in touch.

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Enough for two very hungry librarians (with coffee)


Ingredients

Cake

  • 4 oz self-raising flour | sieved twice
  • 1 tsp (heaped) baking powder
  • 4 oz soft margarine
  • 4 oz caster sugar
  • 2 large fresh eggs
  • 2 tbsp (heaped) cocoa

Filling

  • 5 oz plain dark chocolate
  • 5 fl.oz sour cream [I prefer to use double cream]

If you want to have enough topping for sides as well as filling and top, double the amount of filling.


Method

Cake

  1. Grease two 7in diameter 1½in deep round loose-bottom cake tins.

  2. Mix all the cake ingredients together in a bowl and beat until smooth.

  3. Divide mixture equally between the two tins.

  4. Bake at gas 3 for about 30 minutes.


Filling

  1. While they’re cooking, melt the chocolate in a bowl over a pan of hot water.

  2. Cool slightly and add the cream and mix until smooth.

  3. When the cakes are cooked, remove them from the tins and put them on a wire rack to cool.

  4. When cool, spread half the filling on one of them, squish the other one onto it, and spread the remaining filling on top.


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