Lorna’s Chocolate Cake
Peter Flynn
🔗
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.
Your support for our advertisers helps cover the cost of hosting, research, and maintenance of this site
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
Grease two 7in diameter 1½in deep round loose-bottom cake tins.
Mix all the cake ingredients together in a bowl and beat until smooth.
Divide mixture equally between the two tins.
Bake at gas 3 for about 30 minutes.
Filling
While they’re cooking, melt the chocolate in a bowl over a pan of hot water.
Cool slightly and add the cream and mix until smooth.
When the cakes are cooked, remove them from the tins and put them on a wire rack to cool.
When cool, spread half the filling on one of them, squish the other one onto it, and spread the remaining filling on top.
Your support for our advertisers helps cover the cost of hosting, research, and maintenance of this site