Cakes & Bakes: Natural red velvet layer cake

Slice of home-made natural red velvet layer cake | H is for Home #recipe #cake #redvelvet

I’ve made & posted a version of red velvet cake on the blog before. Today, I’ve used an alternative recipe to produce a natural red velvet layer cake.

Ziplock bags of un-Dutched cacao powder and beetroot powder | H is for Home

I’ve done a lot of research into getting that bright red colour naturally. Beetroot powder instead of red food colouring and un-dutched cocoa powder instead of the usual alkalised type found more usually in the shops.

Plain flour, un-Dutched cacao powder and beetroot powder | H is for Home

You see, this cake is all about chemistry. It’s the pH magic that’s created when the acid of the non-alkaline cocoa powder, the buttermilk and the vinegar are introduced to the bicarbonate of soda. As an aside, our local supermarket was out of buttermilk so I had to make my own. It’s really simple and a good tip to remember. Add a tablespoonful of white vinegar or lemon juice to a cup (235ml/8⅓fl oz) of milk, allow to stand for 5 minutes – there’s your home-made buttermilk!

Natural red velvet layer cake batter in cake tins | H is for Home Cooked natural red velvet layer cakes in cake tins | H is for Home

The cake wasn’t the radioactive shade of red that you get when using food colouring. I think I’d add a little bit more beetroot powder next time to get a slightly redder shade however – my natural red velvet recipe is work in progress! Some people comment on an ‘earthy’ taste to their cake when using beetroot, but I can’t say I noticed any. A delicious taste was detected that’s for sure!

Home-made natural red velvet layer cake | H is for Home

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Natural red velvet layer cake
For the cake
  1. 200g/7oz unsalted butter, at room temperature, plus extra for greasing
  2. 420g/15oz plain flour
  3. 75g/2¾oz cocoa powder
  4. 50g/1¾oz beetroot powder
  5. 375g/13oz golden caster sugar
  6. 3 eggs, beaten
  7. 1½tsp vanilla extract
  8. 335ml/11¾ fl oz buttermilk
  9. 1½tsp bicarbonate of soda
  10. 1½tsp white distilled vinegar
For the frosting
  1. 75g/2¾oz unsalted butter, slightly softened
  2. 450g/1lb icing sugar
  3. 190g/6¾oz full-fat cream cheese, chilled
  4. 1tsp vanilla extractHome-made natural red velvet layer cake ingredients
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For the cake
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease 4 x 20cm sandwich tins and line with baking parchment
  3. Combine the flour, cocoa and beetroot powder in a large bowl and set aside
  4. In another large bowl, cream the butter and sugar together
  5. Slowly whisk in the beaten eggs, then the vanilla extract
  6. Start adding the flour mixture to the butter mixture in batches, whisking well but slowly after each addition
  7. Add the buttermilk and stir until smooth
  8. Working quickly, combine the bicarbonate of soda and vinegar in a small bowl, then fold it into the cake mixture
  9. Once incorporated, divide the batter between the prepared cake tins
  10. Bake for 25 minutes or until a skewer inserted in the centre comes out clean
  11. Remove and cool slightly in the tin before turning out on to a wire rack to cool completely
  12. Trim the cakes so they're level
For the frosting
  1. Rub the butter into the icing sugar to resemble fine breadcrumbs
  2. Add the chilled cream cheese and beat until smooth
  3. Stir in the vanilla extract
  4. Fit a large piping bag with a plain nozzle and fill with the frosting
  5. Place the first cake on a cake stand or plate and pipe large pearls of frosting on the top, starting at the outside and working your way inwards
  6. Top with the next layer of cake and repeat until all the layers are lined up and the top is fully decorated with frosting
H is for Home Harbinger

Cakes & Bakes: Sourdough coffee chocolate cake

Slice of home-made sourdough coffee chocolate cake | H is for Home #recipe #sourdough #cake #baking

This will be my final recipe celebrating Sourdough September – fitting really, that it’s a recipe for a dessert – sourdough coffee chocolate cake. I’ve lifted the instructions from one of my new favourite websites – King Arthur Flour. Their recipes quick-convert between Imperial, metric and US cups – a really useful feature!

Sourdough and coffee chocolate cake mixtures | H is for Home

As well as Sourdough September, this cake also honours International Coffee Day which happens each year on 1st October… and while I’m at it, why not honour Chocolate Week which runs from 9th-15th October. There… I’ve covered all the bases and no one was left out!

Sourdough coffee chocolate cake batter | H is for Home

Another good thing about this recipe is that it calls for ripe sourdough or discard. I love using up leftovers! It also lists espresso powder as an ingredient; I ground some espresso beans on the finest setting and that worked perfectly.

Baked sourdough coffee chocolate cake | H is for Home

The resulting sourdough coffee chocolate cake is HUGE – almost a kilo of icing alone! You may want to halve the recipe. The two of us will be eating a slice every day for a week… not that I’m complaining. It’s soft, moist, sweet and gorgeous!

Making the icing for a sourdough coffee chocolate cake | H is for Home

There are three separate parts to the process; the cake, the icing and the drizzle. If you don’t think you’ll have enough time in a single day to do all three, you can break it up into stages across two or even three days.

Slice of home-made sourdough coffee chocolate cake | H is for Home #recipe #sourdough #cake #baking

This would be a great one to make as a celebration cake. You could even divide the batter into two tins and make a layer cake if you prefer.

Click here to save the recipe to Pinterest for later.

Sourdough coffee chocolate cake
Yields 15
For the cake
  1. 240g/8½oz sourdough starter, ripe or discard
  2. 225g/8oz whole or evaporated milk
  3. 240g/8½oz plain flour
  4. 300g/10½oz granulated sugar
  5. 200g/7oz vegetable oil
  6. 2tsp vanilla extract
  7. 1tsp salt
  8. 1½tsp baking soda
  9. 65g/2⅓oz unsweetened cocoa
  10. 1tsp espresso powder (optional)
  11. 2 large eggs
For the icing
  1. 680g/24oz icing sugar
  2. 170g/6oz butter
  3. 115g/4oz plain yoghurt or buttermilk
  4. 1tbsp + 1½tsp espresso powder
  5. 15g/½oz hot water
For the drizzle
  1. 50g/1¾oz dark chocolate, broken into pieces
  2. 15g/½oz milk
  3. 20g/¾oz golden syrupHome-made sourdough coffee chocolate cake ingredients
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For the cake
  1. Combine the starter, milk and flour in a large mixing bowl
  2. Cover and rest at room temperature for 2-3 hours
  3. Preheat the oven to 175ºC/350°F/Gas mark 4
  4. Lightly grease a 23 x 33cm (9 x 13-inch) cake tin
  5. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa and espresso powder - the mixture will be grainy
  6. Add the eggs one at a time, beating well after each addition
  7. Gently combine the chocolate mixture with the starter/flour/milk mixture, stirring until smooth. It will be gloopy at first; however, the batter will become smoother as you continue to beat gently
  8. Pour the batter into the prepared cake tin
  9. Bake for 30-40 minutes or until a skewer inserted into the middle comes away clean
  10. Remove the cake from the oven and set it on a wire rack to cool while you make the icing
For the icing
  1. Sift the icing sugar into a large mixing bowl. Set it aside
  2. In a small saucepan set over medium heat, melt the butter and add the buttermilk/yoghurt
  3. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil
  4. Immediately pour the simmering liquid over the icing sugar in the bowl, and beat until smooth
  5. Pour the warm icing over the cake. If you wait too long and the icing stiffens up, just spread it over the cake with an offset spatula
For the drizzle
  1. Combine the chocolate pieces, milk and golden syrup in a microwave-safe container. Microwave until the chocolate softens, then stir until smooth (a couple of 10-second bursts)
  2. Drizzle the chocolate sauce over the icing
Adapted from King Arthur Flour
Adapted from King Arthur Flour
H is for Home Harbinger

Cakes & Bakes: Chocolate caramel chestnut cake

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Home-made chocolate caramel chestnut cake | H is for Home

When we did our Christmas shop, we picked up a bag of chestnuts – something you’d only really see in the shops around that time of year.

stack of orange cake tins and handful of chestnuts

We had thoughts of a lovely Christmas lunch, followed by a walk in the snowy countryside and then coming home to roast the chestnuts in our wood-burner. Chance would be a fine thing! Three weeks on, the bag of chestnuts was still in our vegetable rack waiting for its big day.

making caramel sauce

I had a look through my cookbooks and online and came across a recipe for a chocolate caramel chestnut cake. The original recipe has a brandy syrup which I substituted with rum. It also calls for edible gold dust to brush on the chestnut garnish – not something I had to hand! It looks so pretty that I’d definitely plan ahead and order some if I was making the cake for Christmas or another special occasion.

brushing rum syrup on a layer of chocolate caramel chestnut cake

This recipe looks like a big, time-consuming job but as its author, Dorie Greenspan, says:

Because every element of the cake can be made ahead, you can work on it in stages. The filled and glazed cake can be kept in the refrigerator for a day, but add the chestnut garnish right before serving.”

The ganache is best if refrigerated overnight. The glaze needs a 4-hour rest and the cake, if it’s been seriously chilled, needs some serious time on the counter to come to room temperature – serve it cold, and you won’t get the full measure of pleasure from the ganache so plan ahead.”

Pouring chocolate glaze on to the chocolate caramel chestnut cake

To roast the chestnuts (in an oven, if you don’t have the quintessential ‘open fire’), preheat the oven to 200ºC/400ºF/gas mark 6. Mark a small cross on the flat side of each using a small sharp kitchen knife making sure you pierce the skin but not cut the nut inside. You could also pierce a few times with the fork. Put the nuts on a baking sheet, cut side up, and cook for about 10-20 minutes, turning a couple of times until the skins open. Peel while still warm.

Home-made chocolate caramel chestnut cake, sliced | H is for Home

The completed cake looks very impressive with it’s height, multiple layers and glossy finish. Tasty too – well worth the time and effort!

Check out some of our other Cakes & Bakes offerings here!

Chocolate caramel chestnut cake
For the caramel ganache
  1. 250g/9oz milk chocolate
  2. 85g/3oz dark chocolate, finely chopped
  3. 6 tbsp golden granulated sugar
  4. 2 tbs water
  5. 1 cinnamon stick
  6. 275ml/10fl oz tablespoons whipping cream
  7. ¼ teaspoon salt
  8. 250g/9oz butter, softened
For the cake
  1. 265g/9oz plain flour
  2. 35g/1oz cornflour
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. 225g/8oz butter, softened
  6. 250g/9oz golden granulated sugar, divided
  7. 4 large eggs, separated
  8. 2 tsp vanilla extract
  9. 250g/9oz sweetened chestnut spread with vanilla (not something in my store cupboard, but similar can be made with several cooked chestnuts puréed in a processor with 1tsp vanilla essence and 2tbs of caster sugar)
  10. 60ml/2fl oz milk
For the syrup
  1. 60ml/2fl oz rum
  2. 2 tbs golden caster sugar
  3. 12 roasted chestnuts, coarsely chopped
For the glaze
  1. 240ml/8½fl oz whipping cream
  2. 35g/1oz sugar
  3. 60ml/2fl oz water
  4. 225g/8oz dark chocolate, chopped
For the garnish
  1. 8 roasted chestnuts, whole
  2. edible gold dust (optional)Home-made chocolate caramel chestnut cake ingredients
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For the ganache
  1. Combine milk chocolate and dark chocolate in medium-sized bowl
  2. Stir sugar, 2 tbs water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick
  3. Pour the hot caramel over chocolate; stir until chocolate has melted and mixture is smooth
  4. Let stand until completely cool, stirring occasionally, about 1 hour
  5. Using an electric mixer, beat butter in large bowl until fluffy
  6. Beat in the chocolate mixture in 4 additions
  7. Cover and refrigerate the ganache overnight
For the cake
  1. Preheat oven to 175ºC/350°F/gas mark 4
  2. Grease 4 rectangular 18cm x 9cm 450g/1lb loaf tins before lining the bottoms with parchment paper. (If you don't have this number of tins, you can cook the cakes one by one)
  3. In a medium-sized mixing bowl, sift together the flour, cornflower, baking powder and salt
  4. In another bowl and using an electric mixer, beat the butter until pale & fluffy
  5. Add 200g/7oz of the sugar, egg yolks and vanilla extract and combine well
  6. Add the chestnut spread, then the milk and combine well
  7. Sift the dry ingredients over and carefully mix together
  8. In another large bowl, and using clean beaters, beat the egg whites into soft peaks
  9. Add the remaining 50g/1¾oz sugar and beat until stiff but not dry
  10. Fold the egg whites into the batter in 3 additions
  11. Transfer batter equally across the prepared cake tin(s) (kitchen scales can be useful for this - I made it about 325g per tin)
  12. Bake the cakes until golden and a skewer inserted into the middle comes away clean (about 25-30 minutes)
  13. Allow to cool completely in the pan(s) on a wire rack
For the syrup
  1. Stir the rum and brown sugar in small bowl until the sugar completely dissolves
To complete
  1. Turn cakes out onto work surface and peel off the parchment
  2. Place one of the cakes, bottom side up, on a clean piece of parchment
  3. Brush the cake layer with ¼ of the rum syrup
  4. Spread with ¼ of the ganache and sprinkle with ¼ of the chopped chestnuts
  5. Top with second cake layer, bottom side up
  6. Repeat this twice - ¼ rum syrup, ¼ ganache, and ¼ chopped chestnuts
  7. Top with the fourth, final cake layer, bottom side up
  8. Spread the remaining ¼ of the ganache over the top and sides of the cake
  9. Place cake rack on sheet of foil; place assembled cake on rack
  10. Chill while you prepare glaze
For the glaze
  1. Bring cream, sugar, and 60ml/2fl oz water to boil in heavy medium saucepan, stirring until sugar dissolves
  2. Add the chocolate and whisk until melted and the glaze is smooth. Allow to cool until thick but still pourable
  3. Pour glaze over the top of the cake, spreading evenly over the sides
  4. Chill until the glaze sets
For the garnish
  1. Brush the top of the whole chestnuts with the edible gold dust (optional)
  2. Arrange the chestnuts across top of cake
  3. Serve at room temperature
Adapted from Baking: From My Home to Yours
H is for Home Harbinger

Cakes & Bakes: Red velvet cake

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slice of red velvet cake with cup of tea | H is for Home

 For ages I’ve admired all the images of red velvet cakes that show up in my Pinterest stream. The cakes, which are an American phenomenon, look amazing but I had no idea what they tasted like.

unpacking red velvet cake with cup of tea | H is for Home

When we were sent these heart-themed baking accessories by Meincupcake, I decided that the day had arrived for me to embark upon my red velvet cake challenge!

red velvet cake with cup of tea | H is for Home

As far as I could tell from the photos I’d seen, most red velvet cakes adhere to certain rules; layers, cream cheese frosting and a propensity towards flamboyance!

red velvet cake dry ingredients | H is for Home

I need to point out, I used the Rowntree cocoa that I already happened to have in the store cupboard. It was Dutch processed, meaning that during production, it has been ‘alkalised’ to give it a smoother flavour. I could tell by looking at it that it had been processed because it’s quite dark brown. Unprocessed cocoa is often referred to as cacao and is much lighter in colour.

red velvet cake wet ingredients | H is for Home

Unprocessed cocoa is called for in the recipe (although it’s not absolutely necessary) as all kinds of alchemy are involved in the making of the cake! The cocoa, buttermilk, baking soda and vinegar all commingle to produce the most moist, light, heavenly cake you’ve ever tasted – with the brightest, reddest crumb!

adding food colouring to red velvet cake batter | H is for Home

Now that I’ve got the Dutched versus un-Dutched details out of the way, let’s get on to the business of cake-making!

adding buttermilk to red velvet cake batter | H is for Home

As I mentioned before, there’s a lot of science involved in making red velvet so the order in which the ingredients get added really makes a difference.

folding in egg whites to red velvet cake batter | H is for Home

The buttermilk and the vinegar add acidity to the mix producing a bubbly chemical reaction with the alkaline baking powder and helping make the red colour really bright.

folding in egg whites to red velvet cake batter | H is for Home

The eggs are separated and the egg whites whipped into peaks and folded in gently at the end to add even more lightness to the sponge.

red velvet cake batter in heart-shaped cake tins | H is for Home

I think I mentioned previously that big cakes are just too much for just the two of us (even with me being a greedy cake eater!). So, instead of making a 4-tiered cake, I made a large 2-tier and a smaller 2-tier cake, giving one of the cakes away to friends.

cooked red velvet cakes in heart-shaped cake tins | H is for Home

I wanted to use both my newly-acquired accessories in this recipe, so I thought I’d use the pastry cutters to make red, heart-shaped shortbread biscuits to adorn the cake.

making red, heart-shaped shortbread biscuits | H is for Home

 I love cream cheese frosting, especially on carrot cake. Next time though, I’ll tweak the recipe so the mixture is firmer and less runny.

making cream cheese frosting | H is for Home

It’s delicious either way, but when it’s firmer you’re able to pipe the frosting on the top and have a thicker layer of it in the middle.

frosted & decorated red velvet cake with cup of tea | H is for Home

The resulting cake was so MASSIVE, we didn’t have a big enough plate to hold it!

detail of frosted & decorated red velvet cake with cup of tea | H is for Home

I think I remained very restrained with my cake embellishments – I was considering red edible glitter, hundreds & thousands… in the end, I just studded it with a few little chocolate beans.
frosted & decorated red velvet cake with cup of tea | H is for Home
I’m really happy with my first attempt and can’t wait to have another go!

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Red velvet cake
Serves 12
for the cake mixture
  1. 475ml/16fl oz vegetable oil
  2. 3 large eggs, separated
  3. 1½tsp vanilla essence
  4. 6tbs red food colouring
  5. 450g/15½oz granulated sugar
  6. 440g/15½oz self raising flour
  7. 60g/2oz cocoa powder (preferably not Dutch processed)
  8. 1½ tsp salt
  9. 250g buttermilk
  10. 2tsp baking soda
  11. 2½tsp white vinegar
for the frosting
  1. 280g/10oz cream cheese
  2. 125g/4½oz butter, softened
  3. 250g/9oz icing sugar (sifted to remove any lumps)
  4. 2tsp vanilla essence
for the shortbread
  1. 125g/4oz butter
  2. 55g/2oz caster sugar
  3. 180g/6oz plain flour
  4. 1tsp red food colouring
to decorate
  1. chocolate beans, glimmer sprinkles or heart confetti (all completely optional!)
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
for the cake
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Grease cake tins well (I used the 25½cm/10-inch and 30½/12-inch heart-shaped cake tins)
  3. Separate the eggs and set aside
  4. In a large mixing bowl, combine the vegetable oil and sugar until dissolved
  5. Mix in the egg yolks before carefully adding the food colouring (you don't want to splash red all over yourself!)
  6. In another mixing bowl, combine the flour cocoa powder and salt
  7. Add these dry ingredients into the wet ingredients in two batches, alternating with adding the buttermilk
  8. Using an electric mixer in yet another mixing bowl, whisk the egg whites until stiff peaks are formed. Set aside
  9. In a small bowl or teacup, mix the baking powder and vinegar
  10. Add to the batter
  11. Carefully fold the egg whites into the batter
  12. Divide the batter between the cake tins
  13. Bake for 40-50 minutes or until an inserted skewer comes away clean
  14. Allow to cool completely in the tins
  15. Carefully remove from the tins and slice each cake in half horizontally using a large serrated knife (like a bread knife)
for the frosting
  1. In a large mixing bowl, combine the butter and cream cheese
  2. Gradually add the icing sugar until completely mixed in
  3. Cover with cling-film and keep refrigerated until you're ready to use
for the shortbread biscuits
  1. In a large mixing bowl, combine the butter, sugar and food colouring together until smooth
  2. Add the flour and mix until the the colour is uniform and the dough comes together into a large ball
  3. Turn out onto a lightly floured work surface and gently roll out thinly until the mixture is about ½cm/⅕in thick
  4. Form into shapes (I used the smallest size heart-shaped pastry cutter) and place onto a greased baking sheet
  5. Sprinkle liberally with caster sugar before chilling in the fridge for about 20 minutes
  6. Bake for 5-8 minutes, or until pale pink
  7. Allow to cool on a wire rack
Adapted from New York Times
Adapted from New York Times
H is for Home Harbinger


Cakes & Bakes: Double chocolate stout cake

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slice of double chocolate stout cake with a small vintage bottle with milk | H is for Home #recipe #chocolate #cake #stout

This double chocolate stout cake was a resounding hit this week! I’ve used stout to make bread before, but this is the first time that I’ve used it as a cake ingredient.

It was moist, dense and dark with the stout giving the chocolate a greater depth of flavour. The was pretty tasty too!

Here’s the recipe – based on the one I found in The Delia Collection: Chocolate

Have a look at some of the other recipes where we used stout.

Double chocolate stout cake

Cook Time: 30 minutes

Yield: Makes 8 slices

Double chocolate stout cake


  • For the cake
  • 2 oz/50g cocoa powder
  • 7 fl oz/200 ml Young's Double Chocolate Stout, Guinness or similar
  • 4oz/110g butter, softened
  • 10oz/275g brown soft sugar
  • 2 large eggs, beaten
  • 6oz/175g plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • For the icing
  • 4oz/110g icing sugar, sifted
  • 2oz/50g very soft butter
  • 2 tbsp stout
  • 4oz/110g dark chocolate
  • To decorate
  • 8 walnut halves
  • cocoa powder, for dusting


  1. Pre-heat the oven to 180°C/350°F/Gas mark 4
  2. In a large mixing bowl, cream the butter and sugar together until pale & fluffy
  3. Beat the eggs in a small jug and add it a little at a time to the butter & sugar mixture
  4. Into the smaller mixing bowl, sift the flour, baking powder and bicarbonate of soda
  5. Into the smallest mixing bowl, add the cocoa, gradually stirring the stout into it using a whisk
  6. Carefully and lightly fold small quantities of the sifted flour alternately with the cocoa & stout liquid into the egg mixture
  7. Divide the cake mixture equally between two 20cm/8" loose-based cake tins
  8. Bake in the centre of the oven for 30-35 minutes
  9. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack
  10. To make the icing, beat the icing sugar and butter together until blended
  11. Gradually add the stout, making sure it's thoroughly mixed in after each addition
  12. Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water
  13. One by one, dip the walnut halves up to their middle into the warm, melted chocolate
  14. Leave them on a side plate or parchment paper to harden
  15. Carefully fold the remaining melted chocolate into the icing mixture and allow to cool
  16. Once cooled to a spreadable consistency, using a palette knife, sandwich the cake with ⅓ of the icing
  17. Spread the remaining ⅔ on the top of the cake
  18. Arrange the dipped walnut halves on top


Piece of Cake

slice of chocolate sponge cake with dessicated coconut topping on vintage John Russell Black Velvet plate with coffee in matching cup & saucer | H is for Home

A new cake has been made for the tin by the kettle – a rather nice chocolate sponge cake with a coconut chocolate topping.

The recipe is taken from Delia Smith’s Cookery Course Part Two book. It’s based on her quick & easy ‘All-in-one sponge’ recipe:

  • 4oz/110g self raising flour, sifted
  • 1tsp baking powder
  • 4oz/110g soft margarine, at room temperature
  • 4oz/110g caster sugar
  • 2tbs cocoa powder
  • 2 large eggs
  • 2-3 drops vanilla essence

Pre-heat the oven to gas mark 3/325ºF/170ºC

Lightly grease a 7-inch/18 cm sponge tin and line its base with greaseproof paper (also greased) or silicone paper.

Take a large, roomy mixing bowl, and sift flour and baking powder into it, holding the sieve high to give the flour a good airing. Then simply add all the other ingredients to the bowl, and whisk them – preferably with an electric hand whisk – till thoroughly combined. If the mixture doesn’t drop off a wooden spoon easily when tapped on the side of the bowl, then add 1 or 2 teaspoonfuls of tap-warm water, and whisk again.

Add to the prepared tin, level off and bake on the centre shelf of the oven for about 30 minutes. When cooked, leave it in the tin for only about 30 seconds, then loosen the edge by sliding a palette knife all round and turn it out onto a wire cooling rack.

To finish:

Melt 100 g milk chocolate in a bowl over hot water (bain marie). Add 1 tbs dessicated coconut to the chocolate and spread over the top. Finish with a further sprinkle.

It can be tweaked with all kinds of other flavours, fillings & toppings – vanilla, ginger, dried fruit etc. We also like the look of this new version that Delia has on her own website

If you prefer a thicker cake with a middle layer of butter cream, jam etc, just double the quantities, and use two tins.

close up of chocolate sponge cake on vintage John Russell Black Velvet plate with vintage Joseph Rogers cake fork

It’s delicious – give it a go next time you have a few minutes to spare – and enjoy it with a nice cuppa!