Chocolate Creamy Cake

This is a recipe torn out of a newspaper ages ago. Apparently it is a best seller in a famous cake shop in London. It is very easy - always a criterion - but also very rich and special. As we can't eat the Christmas cake yet, it did seem essential to bake another one for now!

Chocolate Creamy Cake

Use a food processor or mixer for this one if you have one or a hand held mixer.


100g plain chocolate - use a good one or a proper cooking one
250ml milk
100g butter softened
275g soft brown sugar
2 eggs beaten
175g P flour sieved with 1tsp baking powder and 2tbs cocoa

1. Heat half the milk with half of the sugar to dissolve, then add the chocolate and stir until it is all melted.
2. Beat the butter and the rest of the sugar in your mixer till very soft and light.
3. Beat in the eggs slowly
4. Mix in the flour, the chocolate milk and the rest of the milk to make a very runny batter.
5. Pour into 2 x 8/20cm'' tins, lined first with foil as this is a delicate cake when cooked.
6. Bake 25/30 mins or so in oven at 160/No 3 and test carefully to make sure the centre is cooked.
7. Once cool ice with: 100g cream cheese, 25g melted butter, 200g icing sugar and the seeds of half a vanilla pod all mixed in processor till smooth. Use a little in the middle and put the rest on top in swirls. The original recipe uses twice this amount and the whole cake is covered. If you want to do this you will have to cover the sides with one thin covering first and then, when that has set, cover it again as the crumbs will make it messy. I think just the top and middle is enough anyway.
8. Final touch - melt  a little extra chocolate and drip from your spoon in swirls for decoration.