Simple baking
With no fancy ingredients needed, whip up food director Jen Bedloe’s unbeatable recipe all the family will love
FOOD STYLING: JESS MEYER. PROPS: VICTORIA ELDRIDGE. KITCHEN BY MAGNET
Serves 12 • Prep 25 mins • Cook 45-50 mins
100g cocoa powder 200ml boiling water 350g self-raising flour 1½tsp baking powder ½tsp bicarbonate of soda ½tsp salt 400g light muscovado sugar 3 medium eggs, beaten 150ml soured cream 2tsp vanilla extract 275ml vegetable oil For the chocolate ganache icing: 300ml double cream 140g dark chocolate, chopped You will need: 2 x20cm springform cake tins, greased and lined with baking paper
1 Heat the oven to 160C Fan/Gas 4. Put the cocoa in a bowl, add the boiling water and stir until smooth.
2 In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt and sugar. Add the eggs, soured cream, vanilla extract and vegetable oil to the cocoa mixture and beat for 1 min, using an electric whisk.
3 Gradually add the egg-and-cocoa mixture to the flour mix, whisking well after each addition. Divide this mixture between the 2 prepared tins and bake for 45-50 mins, until the cake springs back and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins, then turn out upside down onto a wire rack.
4 For the chocolate ganache icing, warm the cream in a small pan over a low heat. When steaming, remove the pan from the heat and add the chocolate. Stir until all the chocolate is melted and the mixture is smoot
