Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant
I’ve tried to make a chocolate cake but it comes out too dry, has chef any suggestions?
Tim Duttine, Cockermouth
A dry cake is not a happy cake!
For a stress free, moist cake, beat together 3 large eggs, 175g sifted self-raising flour, 40g cocoa powder, 175g caster sugar, 175g softened butter and a one and a half level tsp of baking powder in a large mixing bowl until smooth. Line 2×17cm with non-stick baking paper, divide the cake batter equally between the 2 tins, level the top and then bake at 180C for about 20-25 minutes or until beginning to shrink away from the edges. Leave to cool a little in the tin, then turn out onto a wire rack to cool completely. To make some chocolate icing, melt together 150ml double cream and 150g of dark chocolate in a bowl over a pan of simmering water. Stir until melted, set aside to cool and thicken. Spread a little apricot jam over 1 side of the cake, cover with half the chocolate icing, then sandwich with the other cake, spread the top with the rest of the icing, swirling to make a pattern. Dust with icing sugar to serve.
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