Steelgoddess
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Seeing as its snowing outside thought some of you might appreciate a teatime treat 
Microwave Chocolate Cake
6oz caster sugar
6oz butter or Stork
3 large eggs
5oz Self raising flour
1.5 oz cocoa powder ( Hotel Chocolate is the best!!)
3 tablespoons of milk.
1 teaspoon backing powder
Cream sugar and butter until pale and fluffy
Beat one egg at a time
Add the flour, cocoa and backing powder
Add the milk and beat until smooth,
This should be wetter than a standard cake mix, to test, take a spoonful and and shake the spoon over the bowl, it should fall off in one shake.
Put the mix in a greased round microwavable dish, approx 8in in diameter.
Cook on full power for 7 mins, test the cake with a knife, if the knife comes out sticky cook for a further 30 sec, re test.
Allow the cake to cool completely and turn out.
Filling
Icing sugar
4 oz Butter
Cocoa
Vanilla extract.
Make butter icing, soften the butter and add the icing sugar ( not sure how much but enough to make it taste good)
Add the vanilla extract, up to you how much....
Split the cake in half and fill with half the butter cream
Add cocoa to the remaining butter cream and spread on the top of the cake
decorate as you wish ..
You can use coffee instead of chocolate if you prefer
Instead of butter cream use fresh double cream,
Melt 3 mars bars with a table spoon of milk for the topping.
This also makes a good hot choc pud
Microwave Chocolate Cake
6oz caster sugar
6oz butter or Stork
3 large eggs
5oz Self raising flour
1.5 oz cocoa powder ( Hotel Chocolate is the best!!)
3 tablespoons of milk.
1 teaspoon backing powder
Cream sugar and butter until pale and fluffy
Beat one egg at a time
Add the flour, cocoa and backing powder
Add the milk and beat until smooth,
This should be wetter than a standard cake mix, to test, take a spoonful and and shake the spoon over the bowl, it should fall off in one shake.
Put the mix in a greased round microwavable dish, approx 8in in diameter.
Cook on full power for 7 mins, test the cake with a knife, if the knife comes out sticky cook for a further 30 sec, re test.
Allow the cake to cool completely and turn out.
Filling
Icing sugar
4 oz Butter
Cocoa
Vanilla extract.
Make butter icing, soften the butter and add the icing sugar ( not sure how much but enough to make it taste good)
Add the vanilla extract, up to you how much....
Split the cake in half and fill with half the butter cream
Add cocoa to the remaining butter cream and spread on the top of the cake
decorate as you wish ..
You can use coffee instead of chocolate if you prefer
Instead of butter cream use fresh double cream,
Melt 3 mars bars with a table spoon of milk for the topping.
This also makes a good hot choc pud
do i dont i
