My mother baked the same bake for us every birthday – Nanna Mary’s chocolate cake. Always round, always covered in Bourneville dark chocolate, and usually smothered within an inch of itself in smarties by our little fingers.
Now I bake it for my girls. And last week, they baked it for me, decorating it with much girly gusto, edible glitter, and leftover easter eggs.
Licking the spoon of the cake mix takes me back to being in my mother’s kitchen. There is something special about recreating those memories and flavours with my daughters. I’ve adapted my Nanna’s recipe to make it slightly less of a sugar fest, but no less indulgent and delish. Here it is, in case you would like to give it a go yourself:
Sift these in a bowl:
- 220g spelt flour (I sometimes wholemeal or half buckwheat, depending on what I have. The original recipe called for self raising)
- 1 tsp bic of soda
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 60g cacao powder
Cream these together:
- 240g coconut sugar (replacing the original white sugar. I’ve also used maple syrup in the past, but coconut sugar is more cost effective and has a lovely warm flavour)
- 142g butter
- 1 tsp vanilla essence. I make my own.
- 250ml milk
- 3 beaten eggs
Add the dry ingredients, and mix with a handheld mixer until it all comes together.
Bake in a greased cake tin for 40 mins at 180. Skewer test – take it out if clean, put it back in for a few more minutes if i comes out with squidgy chocolate.
Once it’s out and cooled – melt a bar of dark chocolate (bain marie) with a bit of butter or milk and ground arrowroot to thicken. I use Green and Blacks 85% or Lindt 90 %. Decorate as you’d like!
If you do have a go at making this yourself, please tag me on instagram @myeverydaymatters.co.uk
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