Dark Chocolate Cake
Cooking time50 minutes
Prep time45 minutes
Servings14 portions

Ingredients
- 150g self raising flour
- 150g Stork Packet at room temperature
- 150g caster sugar
- 4 medium eggs
- 200g dark chocolate chips (or chocolate bar cut into small pieces)
- 1 level teaspoon baking powder
- Baking tin: 25cm deep cake tin (greased and base lined with baking paper)
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 170°C, 160°C fan oven, Gas mark 4.
- Place all ingredients except the chocolate in a bowl and beat with a spoon or mixer for 3-4 minutes.
- Put 150g chocolate in a bowl over a pan with boiling water and melt the chocolate (make sure no water splashes into the chocolate!)
- Stir the chocolate until smooth, mix into the batter and fold in the remaining chocolate (chips).
- Spoon the batter into the prepared tin.
- Bake in the preheated oven for 50-60 minutes. Remove the cake from the oven and leave to rest in the tin for 2 minutes. Turn the cake out onto a wire rack and cool. Cut the cake into slices.