Ingredients:
5oz (150g) self raising flour
3oz (75g) drinking chocolate
6oz (175g) caster sugar (I used granulated and it worked fine)
6oz (175g) margarine at room temperature
3 large eggs
3 tablespoons boiling water
Method:
1. Pre-heat oven to Gas 4/180 degrees C/350 degrees F. Line a 20cm/8 ins round deep cake tin with baking parchment (I added that in!).
2. Sift flour and drinking chocolate into a large mixing bowl.
3. Add all other ingredients and blend together. Beat for a couple of minutes until smooth.
4. Turn into tin and bake for about 45-60 minutes until a fine skewer inserted in the middle comes out clean.
5. Leave in tin for a few minutes then cool on a cooling rack.
6. Ice with your favourite icing or melted chocolate.
This quick and easy cake keeps well in a tin.
For the chocolate fudge icing:
1. Put 4oz (110g) granulated sugar and 4fl oz (115ml) milk into a pan. Simmer for 9 minutes.
2. Add 5oz (150g) plain chocolate, 2oz (50g) butter and 2 tablespoons double cream.
3. Leave to cool and spread over the cake.
(This makes a generous amount of fudge icing)
To make the Russian Roulette Revels cake, place the contents of two large bags of Revels in a pattern on top of the cake. Try to avoid eating the coffee ones!
Yum yum and yum again.
ReplyDeleteIt looks wonderful
I hope to try it soon but wil wait until
I have a full house
Otherwise I would eat it all!!
Thans so much for posting the recipe Ellie
Hope you have a great week
Fiona x
Dear Fiona
DeleteThanks for commenting. I hope the cake works well for you when you have a houseful and that you really enjoy it. Have a lovely week too.
Best wishes
Ellie
Scrummy! Will certainly be trying this one!
ReplyDeleteVictoria xx
Dear Victoria
DeleteThank you for commenting. Let me know how you get on with the cake. It does make a scrummy celebration cake.
Best wishes
Ellie
I forgot to tell you that I bought 2 packets of Revels in Tesco yesterday as they were on special offer for 4 euros
ReplyDeleteI bought them with the intention of making the cake
but....
hmmm... they were eaten, were delicious and even the coffee ones were good. The boys said to thank you for putting the idea into my head!!!
x Fiona
ps just received your package in the post.
Thank you so much x
Dear Fiona
DeleteThank you for commenting. Please tell the boys "they're welcome" and you'll just have to buy some more Revels for the cake! You are very welcome about the parcel too - I'm glad it arrived safely.
Best wishes
Ellie
Thank you so much for sharing this recipe - it looks fabulous! So glad you mention that the quantities for the icing "make a generous amount"! It looks wonderfully glossy and yummy! Not sure when I make it whether quite all the icing will make it from bowl to cake without being snaffled en route! E x
ReplyDeleteDear E
DeleteThank you for your comment. This quantity of icing was enough to give a good layer on the proper cake, a good layer to sandwich the half-cake cake and left a little bit for the top of the half-cake cake as well. It is gorgeous with ice cream too! I have to admit that a bit of the icing needs to be tested by me before using, just to ensure quality control is up to scratch, you understand!
I hope that the recipe works well for you and that you and your family enjoy the cake.
Best wishes
Ellie
Dear E
DeleteI should have mentioned that this recipe is from a lovely little book called 'Cakes, Bakes, Puddings and Prayers' by Susan Over, published by The Leprosy Mission and was a present from my Mum one Christmas. This cake is actually called the 'Rest and Be Thankful Cake'. I have tried several of the recipes in it and they have all been yummy, especially the Healthy Apricot Slices and the Welcome Rock Cakes (for which I use apricots instead of dried fruit).
Best wishes
Ellie
Tremendous work! That shows the effort you put to write this article. Keep up the good work.
ReplyDeleteMeso.pro