Chocolate cake 'fashions' have come and gone over the last 30 odd years. There was the Black Forest gateau, the Sachertorte, truffle torte, lots of poor imitations of the River Cafe's gorgeous Nemesis cake to name but a few. I've tried most of these, but the recipe I come back to when the family want a chocolate cake is this one. I've been making it for a long time, but think it was originally a Delia recipe.
I like using oil in cakes, and this one is really moist and keeps well. It's a good sized cake too, and it can be dressed up for an occasion with ganache or whatever you fancy. Today's version is unadorned except for a filling of Nutella and a smattering of icing sugar on the top.
275g plain flour
3 tbspn cocoa powder
11/2 tspn baking powder
11/2 tspn bicarb. of soda
215g caster sugar
3 tbspn golden syrup
3 eggs [large]
225ml sunflower oil [I use rapeseed]
2x 20cm sandwich tins [about 4cm deep], greased and lined
Preheat oven 160C/gas3
Sift the flour, cocoa, baking powder and bicarb into a bowl and mix in the sugar. Make a well in the middle and add the rest of the ingredients.
Beat together well with a wooden spoon till nice and smooth.
Pour into the tins and bake for about 35 mins [ mine took 45 mins]. till well risen.
Remove from tins and take off lining paper. Cool on a wire rack.
You can then do what you like with them. As I've already said, I spread Nutella over one of them, put the other on top and sifted over some icing sugar. They'd risen quite a lot, so I cut the dome off one of the cakes to make it level so I could put the Nutella on it. Cook's perk to eat the slice cut off!
It's a nice moist cake, not too sweet, with a good chocolate flavour and a soft texture.