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:
- 4 oz/110 g self raising flour, sifted
- 1 tsp baking powder
- 4 oz/110 g soft margarine, at room temperature
- 4 oz/110 g caster sugar
- 2 tbs 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.
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 tweeked 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.
It’s delicious – give it a go next time you have a few minutes to spare – and enjoy it with a nice cuppa!