I will call you 'The very delicious chocolate cake'

Last year I discovered this wonderful website "ladiesaplate.co.nz" which is a New Zealand website based on the book of the same name. Its brimming with baking classic like home-made lamingtons and coconut ice! My favourite recipe so far is for this chocolate cake, its moist and chocolatey (without actual chocolate) and turns out perfectly EVERY TIME!

 Mmm cake-a-rific!:

For the cake
  • 115 g butter
  • 1 cup caster sugar *
  • 1 egg
  • 1 tsp baking soda
  • 1 cup milk
  • 1 1/2 flour
  • 2 tsp baking powder
  • 3 tbsp cocoa
* Soft brown sugar makes a more tender cake. For a more intensely chocolate version increase the cocoa to 4 heaped tbsp, add 1 tbsp of golden syrup and replace 3 tbsp of the milk with rum.
For the chocolate butter icing
  • 115 g butter
  • 1 cup icing sugar
  • 2 tbsp cocoa
  • 2 tbsp milk
  • ¼ tsp peppermint essence

Getting ready

Soften the butter and take the egg out of the fridge. Grease a 7 in/18 cm square tin with butter, and line the base with baking paper. Preheat the oven to 375°F/190°C.

Mixing and baking

  1. Cream the butter and sugar until light and fluffy and beat in the egg.
  2. Dissolve the baking soda in the milk.
  3. Fold in the dry ingredients in about three lots, alternating with the soda and milk. It will be quite a soft batter. Cook for about an hour.
  4. The cake will shrink slightly away from the sides of the tin and when you press the centre gently with your finger, it will spring back.
  5. Remove from the oven, and cool on a rack. If the cake has a slightly peaked top, level it with a long serrated knife when it is cool and turn it over before you ice it.


  1. Soften the butter, and cream it with the sifted icing sugar and cocoa, then add enough milk to make a soft, spreadable consistency. Add the peppermint essence if you wish.
  2. Cut the cake into two layers with a long serrated knife. Spread the lower layer with a thin layer of the peppermint icing. If you prefer plain chocolate icing, you could add a layer of raspberry or other red jam.
  3. Replace the top layer, spread with the remaining icing and leave plain or decorate as you wish.

Yesterday I had a free afternoon so whipped one up and it was as fantastic as the first time I made it, yum,yum,yum. I iced it with Betty Crocker pre-made vanilla frosting for something different but the recipe suggests peppermint chocolate icing- also delicious!

So if your looking for something to bake that's easy and amazing, have a go at this cake!

On an unrelated note I've started our wedding planning and phew! its hard work I tell ya, I can't decide on anything! I have however decided I love daisys and the 1950's feel because I just love those things anyway. Here are some of my favourite inspirations.

 I love this couple because they remind me of us:) Especially the tall guy with the shaggy hair and chuck taylors ah my James...

I like the idea of having balloons for photos, cute!