Moist Chocolate Cake (Tray Bake)

Ok, I know most people don't use ounces much anymore, but it's how I remember the recipe - You can do a million types and size of sponge scaling the basic recipe of 1 large egg to 2oz sugar/ self-raising flour/butter. It also reminds me of my mum cooking at home (and teaching me how to make these cakes), radio four on in the back ground, dog next to the aga, happy days.

You can knock this up in no time - I can't stress how simple this is - literally, 10 mins to make the batter, then you just shove it in the oven - it's pretty fail safe as long as you don't peek in the oven during baking, but it looks and tastes like you've slaved away in the kitchen for hours!

5 large organic eggs
10 oz Butter
10 oz Caster sugar
8 0z self-raising flour
2.5 oz cocoa powder
2.5 oz melted 70% chocolate

1. Pre-heat the oven to 180c. Cream (i.e. beat on a high speed) the butter and the sugar together until pale, light, and fluffy - this is a very important step - they should be well combined and it will take quite a while (3-4 mins) using a Kitchen-aid type mixer (or similar). Add the melted chocolate and beat again.

2. Beat the eggs in a jug with a fork to break them up, then pour VERY slowly to the creamed butter and sugar mixture whilst mixing on a high speed. Note: pour a little, then mix very well, then pour a little more and more mixing etc - if the mixture looks like it will curdle, add a tablespoon from your flour and carry on mixing.

3. Add the remaining flour and cocoa powder and mix very briefly on a VERY LOW speed (to keep the air in the mixture) – only mix until the flour can’t be seen – no longer!! This will take 15 seconds max.

4. Spread the mixture into your pan (lined) and bake in the middle of your pre-heated oven until pale golden. A large tray can take up 25-30 minutes, cupcakes maybe only 12 minutes.

5. Turn onto a wire rack to cool.

Extra Moist!!
If you intend to eat the cake that day, the above will suffice, however if you are eating the cake over a few days, this next bit is a tip from the pros.

Sugar Syrup
100ml caster sugar
100ml water

Place the water and sugar in a pan, stir and bring to the boil. Once boiling, turn off the heat and let it cool and refrigerate.
When your cake is cooled, using a brush, brush plenty of the sugar syrup all over your cake, then ice as required.

Icing:
I iced this with a fudge chocolate icing - Melt 200g of 70% chocolate with 100g butter. Add sifted icing sugar (and a 2 tablespoons of water) until you get the consistency that you want (piping, spreading, runny, whatever you desire)

Enjoy!