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!
