If I could only have one cake to have for the rest of my life. It would be this. The Rich Moist Chocolate Cake from an ancient Aga cookbook. It was the first cake I ever made, probably when I was about ten and still comes out most weekends.
If you feel like giving Nigella a run for her money today, definitely give this one a go.



Add the first six ingredients on the list to the Magimix bowl.
Make sure you sieve the cocoa and flour.
Throw in the eggs.
Then measure out the oil and milk into a pouring jug.
Switch the Magimix on and while it's whizzing around pour in the oil and milk mix down the spout.
Pour equally into your parchment lined cake tins.

Cook at about 180 degrees for about 25 minutes.
Or until a skewer comes out clean if you spike the middle.
I'm often far too impatient and cook it too quickly at too high a temperature.


While the cakes are cooking away it's time to make the icing. Very simple.
Melt the butter in a pan. When it's melted stir in the sieved cocoa powder.
When it's all smooth, bit by bit stir in the sieved icing sugar.
Stir in the milk until it's the consistency that you want.
When the cakes are cool, spread the icing in the middle and top of them.



1 Comment