USA Cuisine – Sticky Chocolate Cake Recipe

Elvis Elvis

This is a really rich chocolate cake recipe – don’t watch the calories as you eat it!

Difficulty rating: Easy

Serves: 8

Your Average Rating: 10/10 from 1 vote

8oz plain flour
6oz butter/marg
6oz caster sugar
2 tbsp cocoa powder
1 ½ tsp baking powder
4 tbsp boiling water
3 large eggs
Apricot jam

For the icing:
8oz icing sugar
3oz cocoa powder
2oz soft butter/marg
tbsp milk

USA Cuisine   Sticky Chocolate Cake Recipe

Preheat oven 180°C and butter a 9inch cake tin. Dissolve the cocoa powder with boiling water leave to cool. Mix the rest of the ingredients together and put in the cake tin. Cook for 30 min. Once cooked turn out onto a rack and whilst still warm, smooth the apricot jam over the warm cake. For the icing, melt butter in a pan add cocoa powder and cook for two min on a very low heat. Add the icing sugar and milk and whisk until smooth and shiny (you may need a tiny drop more milk). Pour straight over cake before it sets