Plain and Simple

I wasn't planning to write about such a plain chocolate cake, as it could be thought of as being a bit dull, but as I was making it, it occurred to me that it could be considered as the Little Black Dress of the cake world. What I mean by that is that it is a simple classic which can be left plain, or adorned, depending on the occasion, just like said frock. Whatever you do to it though, the basic element is always enduring. 

Everyone should have in their repertoire a recipe like this. Its versatility is such that you could do the following with it:

• Bake in a loaf tin for a cut and come again coffee time cake
• Bake in two cake tins to make a sandwich cake which can be layered with butter cream
• Make into cupcakes
• Bake in a deep cake pan which can be left plain, dusted with icing sugar (as I have done here), or covered in chocolate ganache
• I also like the idea of adding fruit to this cake. Peeled and halved pears pressed into the top before baking is a classic combination. Or dot in some raspberries.

I was making this recipe as a trial run for a chocolate celebration cake that I have been commissioned to make (!), and I wanted to make absolutely certain that this should be the one. Often these cakes promise so much, but deliver little. They look beautiful, but the taste is lacking. I don't want that. In my world the inside is as important as the outside, even more so. After all, too much icing can be left uneaten. But if what is left is an unappealing cake, then that really is a disappointment.
In my humble opinion, a cake made for a celebration needs to be a little bit sturdy (but not so much that it is heavy and dry. That's not appetising.), as well as having a good flavour to complement the icing and decoration. 
I like this cake because it does just that. It is very plain, chocolatey, sturdy, and not dry. Perfect!

Chocolate Cake
(from Dr. Oetker)

225g unsalted butter, at room temperature 

225g golden caster sugar

4 medium eggs, at room temperature, beaten

175g self raising flour

50g cocoa powder (not drinking chocolate)

(to make a non chocolate version, omit the cocoa powder and increase the quantity of flour to 225g)

You will need an 8" (20cm) cake tin, or two 8" sandwich cake tins

1. Preheat the oven to 180C / 160C fan / 350F / Gas 4, and grease and base line the cake tin or tins with non stick parchment
2. Cream together the butter and sugar together until very soft, pale and fluffy.

3. Add the eggs a little at a time, beating well after each addition. 

4. Sift the flour and cocoa powder together, and in 2 batches fold into the mixture gently with a metal spoon until no more of the dry ingredients are visible. Be careful not to over mix.

5. Put the cake mixture into the prepared tin (or tins) and bake for 35 - 45 minutes for the single cake, or 25 minutes for the two cakes. When they are cooked the cakes should spring back when pressed with your finger. Alternatively, insert a skewer into the centre of the cake and it will come out clean.
6. Take out of the oven, and leave in the tin for 10 minutes before turning out onto a wire rack to cool. 
7. Decorate. Or not. It is up to you.