Crunchy Chocolate Cakes
A simple chocolate cake, with a crunchy, nutty base and topping.
Ingredients
Base and Topping
- 2 oz or 55g butter
- 4 oz or 110g plain flour (all-purpose flour)
- 3 oz or 85g demerara sugar
- 3 oz or 85g chopped nuts
Cake Mixture
- 4 oz or 110g butter, softened
- 4 oz or 110g caster sugar
- 2 eggs, beaten
- 3½ oz or 95g self-raising flour
- ½ oz or 15g cocoa powder
Instructions
- Preheat oven to 350F/180C, for a conventional oven.
For the base and topping
- Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and nuts.
- Press ⅔ of this crumble mixture into the base of a lined traybake tin. I used an 8"/20cm square tin.
For the cake
- Cream the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs. Adding a little flour at this stage if it starts to curdle.
- Sift the flour and cocoa and fold into the mix.
- Place the cake mixture carefully, in spoonfuls, over the crumble base and spread gently.
- Sprinkle the remaining topping over and press in lightly.
- Bake for 35-40 minutes. Leave to cool in the tin before cutting into squares.