Have your cake and eat it

Taste of spring

Volunteer baker Claire Elliott

From Easter treats to summery afternoon teas... nothing quite beats a deliciously decadent chocolate cake. This aptlynamed Magic Chocolate Cake is a favourite with customers at Grindleford Community Shop and Café, which is run by local people in the vestry of St Helen’s church.

The cake is a much-loved family recipe of volunteer baker Claire Elliott. She says: “My mum first made it over 40 years ago after she was given the recipe by an American lady she nursed in hospital.

“Originally, all the measurements were in cups, which were then not commonly used in the UK. So, it’s always been made using Mum’s guesstimated amounts, which adds to its appeal. Just throw everything in – so easy, with perfect results every time. Everybody who tastes it, loves it.

“At first glance, you might think there are some odd ingredients but the frothy magic they create makes this a lovely cake to make with children. I also try to make it with ingredients from the community shop – there’s homemade raspberry jam in this particular cake.

“It’s great to share this transatlantic Magic Chocolate cake, which has stood the test of time.”

*Grindleford Community Shop and Café holds the Peak District Environmental Quality Mark (EQM).

Magic Chocolate Cake

• Preheat oven to 350F/180C/160C fan/ Gas mark 4 • Grease and line a deep 20cm/8in round tin or two 18cm/7in sandwich tins

Ingredients • 1 egg • 115g/4oz soft margarine • 60g/2oz cocoa powder • 230g/8oz plain flour • 1 tsp baking powder • 5 fl oz/1/4 pint buttermilk or sour fresh milk (milk plus 2 tbsp lemon juice) • 1 tsp bicarbonate of soda • 1 tsp vanilla essence • 200g/7oz granulated sugar • 1/4 tsp salt • 5 fl oz/1/4 pint boiling water

Method 1. Put first five ingredients into a mixing bowl, sifting flour, baking powder and cocoa powder together. 2. Mix bicarbonate of soda with soured milk/ buttermilk and add frothy mixture to the mixing bowl. 3. Add remaining ingredients, ending with boiling water. 4. As soon as water is added, mix everything together with an electric hand mixer. 5. Mix until you have a smooth, thick batter consistency. 6. Pour into tin(s). 7. Bake on middle shelf of oven for 30 minutes if using two sandwich tins or 40 minutes for a deep single tin.

Icing If you’ve made two cakes, sandwich them together with raspberry jam and chocolate buttercream made from 85g/3oz butter, 170g/6oz icing sugar and 1-2 tablespoons of cocoa, plus milk.

For a single cake, ice with a topping of your choice or eat plain. This is also delicious served as a dessert with raspberries and cream.