Looking for a simple and easy chocolate cake to make? This cake is great for a quick chocolate fix and with the white chocolate feathering on the top it looks like you’ve put loads of effort into making it!
What you’ll need for the cake:
- 110g soft margarine
- 110g caster sugar
- 120g self-raising flour
- 20g cocoa powder
- 1 tsp baking powder
- 2 eggs
- 2 tbsp milk
What you’ll need for the icing:
- 100g Galaxy chocolate, chopped up into cubes
- 75ml double cream
- 50g white chocolate
*You don’t have to use Galaxy chocolate for the ganache I just wanted a creamier texture
Let’s get started!
- Pre-heat the oven to 160°C and grease and line a tray bake tin or roasting tin with baking paper.
- Cream together the soft margarine and sugar in a large bowl. Add the eggs in one at a time, stirring between each.
- Mix in the baking powder, self-raising flour and cocoa powder, stirring until fully combined.
- Pour the cake mixture into the prepared tray bake tin and bake in the middle of the oven for 35-40 minutes.
- Once baked, remove the cake from the oven and leave it to cool in the tin for a couple of minutes.
- Remove the cake from the tin, peel off the baking paper and place the sponge on a wire cooling rack until completely cool.
- In a small saucepan, heat the double cream over a medium heat until it starts to boil. Place the chopped up galaxy chocolate into a heat proof bowl.
- Remove the cream from the heat and pour over the Galaxy chocolate. Once the chocolate has begun to melt, stir the cream in. The chocolate should all be melted and you should be left with a thick ganache.
- In a seperate bowl melt the white chocolate. I use the microwave to melt chocolate, using 10-15 second blasts and stirring between each. Once melted pour into a piping bag.
- Using a spatula spread the chocolate ganache across the top of the traybake creating an even layer. Whilst the ganache is still soft, pipe vertical lines across the entire cake. Using the tip of a cocktail stick, drag the chocolate horizontally so that the lines run into each other, alternating in the opposite direction, creating a feathered look.
- After decorating the top of the cake, I popped the whole thing into the fridge for half an hour before cutting into squares. I found this helped the icing stay together.