It’s national chocolate day on 28th of October and what better way to celebrate than with a exclusive recipe from our in-house cafe Sauce and Spritz.

Retro chocolate cake

Ingredients for the cake bases
250g of butter
200g of soft brown sugar
2 eggs
8 liquid oz or 1/2 pint of milk
225g self raising flour
60g cocoa
1 teaspoon of vanilla essence
Cream the butter and add the sugar gradually. When light and fluffy add the egg yolks one by one. Mix and sift the dry ingredients into a bowl and add with the milk alternately to the first mixture (butter/sugar and eggs)
Whisk the egg whites until stiff and fold in.
Pop in two 20 cm tins and bake at 150 degrees for 20 mins.
Ingredients for icing
90g butter
225g of icing sugar
60g cocoa
3 tablespoons of milk
Melt the butter, add cocoa and cook over a low heat for 1 minute. Remove from heat and add milk and icing sugar. Mix in thoroughly.
When cake is cool spread the icing over one layer. Pop the second one on top and then put icing on top of it too.Photo credit: Simon BurrellĀ 

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