6ozs Plain Flour

1/4 tsp baking powder

1 level tsp bicarbonate of soda

Pinch of salt

2 ozs cocoa powder

8ozs cold water

4ozs butter

10ozs caster sugar

2 eggs

 

Pre[pare two 8 inch sandwich tins.

Set oven at 350F / 170C.

Sift flour with baking powder, bicarbonate of soda & salt.

Blend cocoa with water and set aside.

Cream butter and sugar, blending thoroughly.

Whisk the eggs until frothy and add to the mixture a little at a time, beating well.

Stir in the sifted flour alternately with the cocoa and water.

Divide the mixture between tins & bake for 30-35 minutes.

 

I tend these days to use a chocolate butter cream filling and a dark chocolate and cream topping (see below).  However my childhood memory is of fudge icing (also shown below).

 

 

 

Chocolate Fudge Icing

1lb granulated sugar

1/4 pint water

1tbs golden syrup

2ozs butter

2ozs cocoa

 

Place all the ingredients in a large saucepan and dissolve the sugar over a gentle heat.

Bring to the boil and coo without stirring to 234F.

Remove from heat

Leave until cool, then beat with a wooden spoon until thick enough to hold its shape.

The trick is then to get it onto the cake before it hardens!