The Famous Drinking Chocolate Cake is the result of passing around a recipe between friends, with each friend adding their own mark on the recipe! The original recipe was Anita's recipe and is supposed to be quite old, which is borne out by the fact that the original recipe is in Imperial measurements. This "famous" cake is baked and served in its many guises at mutual friend's parties, and my own addition to the recipe is the Galaxy chocolate filling and icing, as well as using Galaxy drinking chocolate and adding walnuts. This makes the loveliest, lightest and moistest chocolate sponge cake you have ever tasted!
3 ounces (75g) walnuts (some kept whole for decoration and the rest roughly chopped)
5 ounces (150g) SR flour (double sifted)
3 ounces (75g) Galaxy drinking chocolate (or any other drinking chocolate such as Nesquik, Cadbury's etc)
2 teaspoons baking powder
6 ounces (180g) caster sugar
7 ounces (200g) soft margarine (I used Stork margarine)
3 large free-range eggs
3 tablespoons hot water (not boiling)
8 ounces (225g) Galaxy chocolate (broken into pieces, or chocolate of your choice)
4 1/2 fluid ounces (125ml) double cream
5 ounces (150g) softened butter (unsalted)
8 ounces (225g) icing sugar (double sifted)
The Famous Drinking Chocolate Cake is the result of passing around a recipe between friends, with each friend adding their own mark on the recipe! The original recipe was Anita's recipe and is supposed to be quite old, which is borne out by the fact that the original recipe is in Imperial measurements. This "famous" cake is baked and served in its many guises at mutual friend's parties, and my own addition to the recipe is the Galaxy chocolate filling and icing, as well as using Galaxy drinking chocolate and adding walnuts. This makes the loveliest, lightest and moistest chocolate sponge cake you have ever tasted! You can freeze the sponge cakes before icing.
Pre-heat oven to 175C/Gas Mark 4. Grease and line two cake tins measuring 20cms/8”. (Or one cake tin of the same diameter, but deeper)
Whisk all of the cake ingredients together, except the hot water, until light and fluffy for at least 3 minutes. Then add the hot water and whisk again for 3 minutes until the cake mixture is extremely light and fluffy.
Divide the cake mixture between the two prepared cake tins (or one cake tin if using) and bake for 20 to 30 minutes, or until the cakes are firm to touch and well risen. (You can also check by inserting a skewer into the middle of the cakes, and if the skewer is clean when taken out, the cakes are cooked)
Allow the cakes to cool in the tin for a few minutes, before carefully turning them out on to a wire cooking rack. Allow to cool completely before filling and icing.
Meanwhile, make the icing/frosting. Sit a bowl over a pan of simmering water and add the Galaxy chocolate and cream to the bowl and gently melt, stirring all the time until the chocolate and cream are blended and smooth.
Remove the chocolate and cream from the heat, then add the butter to the hot chocolate and cream mixture, stir it until smooth. Sift in half the icing sugar and mix well, add the remaining icing sugar and mix until very creamy and smooth. Set aside to cool until thickened.
When you are ready to ice and fill the cakes, spread half of the icing/frosting over one of the cakes, and then place the other cake on top. (If using the walnuts, sprinkle the chopped walnuts over the icing before placing the cake on top)
Gently swirl the rest of the icing/frosting over the top of the cake, pipe it on if you wish, and then decorate with walnuts if using. You can also add jam to the filing; cherry jams are lovely, or add some fresh fruit to the filling as well as decorating with fresh fruit on top.
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