115g/4oz
good-quality plain chocolate, cut into small pieces
15ml/1 tbsp water
300g/2 1/2 cups
plain flour
5ml/1 tsp baking
powder
2.5ml/1/2 tsp
bicarbonate of soda
300g/scant
1 1/2 cups caster sugar
170g/3/4 cup
butter or margarine, at room temperature
150ml/2/3 cup
milk
5ml/1 tsp vanilla
essence
3eggs
1 recipe quantity
butter cream, flavored to taste
Method:
Preheat the oven
to 180C/350F /Gas 4. Grease and flour 24 deep bun
tins, about 6.5cm in diameter, or use paper
cases in the tins.
Put the chocolate
and water in a bowl set over a pan of almost
simmering water. Heat until melted and smooth,
stirring. Remove from the heat and leave to cool.
Sift the flour,
baking powder, bicarbonate of soda, salt and sugar
into a large bowl. Add the chocolate mixture, butter
or margarine, milk and vanilla essence.
With an electric
mixer on medium-low speed, beat until smoothly
blended. Increase the speed to high and beat for 2
minutes. Add the eggs and beat for 2 more minutes.
Divide the
mixture evenly among the prepared bun tins and bake
for 20 - 25 minutes, or until a skewer inserted into
the centre of a cake comes out clean. Cool in the
tins for 10 minutes, then turn out to cool
completely on a wire rack.
Ice the top of
each cake with butter cream, swirling it into a peak
in the centre.
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