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< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

The Best Chocolate Cake

This dark and delicious chocolate cake is the kids’ absolute favourite – the one they always ask for as their birthday treat. The gooey chocolate topping and the fresh fruit in the creamy filling make it totally scrumptious!

200g caster sugar
200g butter or margarine
3 eggs
200g self-raising flour
1 tsp baking powder
3 tbsp cocoa powder
4 tbsp milk

To make the filling:
200ml double cream
200g raspberries or strawberries

To make the topping:
75g butter
75g dark 70% chocolate
75g icing sugar
2 tbsp milk

Preheat the oven to 180 degrees C/Gas Mark 4. Line two 20cm round cake tins.
Put the sugar and butter or margarine in a large mixing bowl and beat until light and fluffy. Break in the eggs one at a time and stir well. Add the flour, baking powder and cocoa powder and stir together. Mix in the milk. Divide the mixture between the tins and bake for 25 – 30 mins. Cool for a few minutes and then turn out.
To make the filling: whip the cream to soft-peak stage and spread on one half of the cake. Scatter on the fruit, slicing the strawberries, if used. Place the second cake half on top and gently press down.
To make the topping: melt the butter, chocolate, sifted icing sugar and milk together. This can be done in the microwave on medium heat or in a bowl over a pan of simmering water. Mix thoroughly until smooth and shiny. Cool slightly before pouring over the cake. I like it to dribble down the sides wherever it pleases.