This cake was baked a month back for my cousin on her birthday.....Somehow it got lost in the drafts....She wanted a chocolate cake and I needed something less fussy and easy to bake. I had bookmarked this madeira cake long back and finally got a chance to bake it.
Recipe Source: Chocolate by Parragon Books
Oil - 1 tsp, for oiling
Self-rising flour - 1/2 cup
Baking powder - 1 tsp
Unsalted butter - 1/2 cup, softened
Superfine sugar - 1/2 cup
Eggs - 3, beaten
Ground almonds - 1/4 cup
Drinking chocolate powder - 1 cup
Confectioner's sugar - 2 cups
Unsweetened cocoa - 1 1/2 tbsp
Unsalted butter - 2 tbsp
Hot water - 3-4 tbsp
- Preheat oven to 180 C. Lightly oil and line a cake tin with butter paper.
- Sift flour and baking powder together and set aside.
- Cream the butter with sugar until light and fluffy. Then gradually beat in the eggs, adding a little of the flour after each addition.
- When all the eggs have been added, stir in the remaining flour together with the ground almonds.
- Sift the drinking chocolate powder into the mixture and stir lightly.
- Spoon the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 50-55 minutes or until the skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and let cool before removing from the tin and discarding the butter paper. Leave until cooled.
- For the frosting, sift the confectioner's sugar and unsweetened cocoa together into a mixing bowl and make a hollow in the centre.
- Place the butter in the centre. Mix with sufficient hot water to form a smooth spreadable frosting.
- Coat the top and sides of the cake with the frosting.