Not going to lie, neither the cake or the icing are my own recipe. But I can still definitely recommend both. My mother has used this cake for as long as I can remember. It's Mary Berry's "Can't Go Wrong Chocolate Cake" and it literally cannot go wrong. The icing is from my amazing friend Malky and also super duper easy peasy.
This digger cake is created by using two cakes placed on top of each other with icing in the middle.
Mary Berry's Cake Ingredients7oz (200g) plain flour
2 level tablespoons cocoa powder
1 level teaspoon bicarb
1 level teaspoon baking powder
5oz (150g) caster sugar
2 tablespoons golden syrup
2 eggs, beaten
¼ pint (150ml) vegetable oil
¼ pint (150ml) milk (sub for soy milk or water for a parve cake)
Malky Kahn's Icing Ingredients
1 Large riches whip
1 packet of chocolate pudding powder.
Heat the oven to 325 F, 160 C, and grease and line two 8inch (20cm) sandwich tins.
Sift the dry ingredients into a large bowl and then make a well in the centre. Add syrup, eggs, oil, and milk. Beat well and pour equally into tins.
Bake in oven for 30 -35 minutes or until the cake springs back when lightly pressed with the fingertips. Turn on to a wire rack , peel off paper and leave to cool.
For the icing. Whip together until stiff. Whack it on! Put it in the fridge to set.
Abby is an English graphic designer, wife and mother in equal measure. Her food blogs are a coming together of these three dimensions.
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