Assemble some crumpets and muffins, toast them gently in the kitchen then finish them off on a toasting fork in the fire. Spread liberally with butter and Marmite, snarling warnings to the children about the dire consequences of getting either on the designer cushions. Add several cups of tea and some leftover
Chocolate Cake with Vanilla Buttercream Filling and Chocolate Buttercream Icing
|After decoration by 8 year olds|
300g caster sugar
300g softened butter
225g self raising flour
2 teaspoons baking powder
75g cocoa powder, sieved
Vanilla buttercream filling:
250g icing sugar
80g softened butter
1/2 teaspoon vanilla essence
Chocolate buttercream icing:
125g icing sugar
60g softened butter
25g cocoa powder mixed with a little boiling water
Heat oven to 170/gas 4. Grease and line 2 x 20cm tins. Cream butter and sugar together and beat in the eggs one by one. Fold in the flour, baking powder and cocoa powder, divide between tins and bake for about 30-40 minutes until the sponge has risen and a cocktail stick comes out clean. Cool in the tin for 10 minutes before turning out onto a cooling rack.
To make the icings, mix together the ingredients in a food mixer or using an electric whisk. Start very slowly and keep on going until light and fluffy.
I used Chocolate Buttons to decorate. The giant ones would have been better, and brown and white chocolate fingers are good to stick around the outside of the cake. Or you could go really retro and use a cake frill. Yes, you can still buy them!