Crafty Chocolate Cake

This is a recipe that I've been using for about 18 years, it's never failed me.  It was from a TV cook in the UK Michael Barry.  I make it in a food processor, but it can also be made with a Kitchen Aid or similar.

Makes 2 x 7″ sponge cake tins, greased and base lined. (For a celebration cake I add half as much again and make a 3 layer cake)

Oven 325F

6 ozs Self rising flour

1 heaped teaspoon baking soda

1 heaped teaspoon baking powder

4 heaped tablespoons cocoa powder

4 ozs superfine sugar

1 tablespoon molasses

5 fl ozs sunflower oil

5 fl ozs milk

2 eggs

Method:

Place all the ingredients into the processor/mixer and blend together.  When dark brown and creamy consistancy divide the mixture between the tins.

Bake in the oven for 15 minutes, then turn down the oven to 300F for a further 15 minutes.  (Check after 10 mins) until cooked.

Turn onto a cooling rack.

Suggested Filling:

2 or 3 tablespoons good quality cherry jam/conserve

whipped heavy cream

When cold, spread on jam, top off with the cream and sandwich the layers together.

Dust the top with confectioners sugar.

Hi Cindy

Yes , add baking soda to SR flour in this recipe.  Believe me it's georgeous   Here's a peek……