The best chocolate cake ever

Ingredients:

• 50g [2oz] cocoa, sifted
• 6 tablespoons boiling water
• 120ml [4 fluid oz] milk
• 175g [6oz] self-raising flour
• 1 rounded teaspoon baking powder
• 100g [4oz] softened butter or margarine [not reduced fat]
• 275g [10oz] caster sugar
• 3 eggs

Method:

1. Pre-heat the oven to 180C
2. Line the base of two 20cm [8"] sandwich pans with baking parchment
3. Into a mixing bowl or food processor place the cocoa, and add the boiling water
4. mix to a paste and set aside to cool a little whilst you weigh out the other ingredients
5. To the bowl containing the cocoa paste, add all of the other ingredients
6. beat until a smooth batter, using either a wooden spoon, hand mixer or food processor
7. Divide the batter between the two sandwich pans
8. Bake for 25-30 minutes
9. Allow to cool for 10 minutes before turning out onto a wire rack.

Filling and Topping:

• 140g [5oz] plain chocolate
• 150ml [quarter pint] double cream

1. Break or chop the chocolate into pieces
2. add to cream in a heatproof bowl
3. Set the bowl over a pan of simmering water
4. DO NOT let the simmering water get into the chocolate and cream mixture
5. stir until the chocolate has melted
6. Remove the bowl from the pan and allow to cool until it becomes thick
7. Use to sandwich together and top the cake
8. Finish with grated chocolate curls

A Mary Berry recipe.

conveyed to beloved daughter phoning from Sweden in a panic.