DIY BAKING: THE BEST CHOCOLATE SQUIDY CAKE RECIPE YOU’LL EVER FIND, FACT!

Have you ever found a perfect recipe for something that just works time and time again? Or one that has been passed down through generations that comes out oh so perfect, come rain, come shine? Yep, that’s right, we’ve got one of those recipes coming your way, friends.

This is such a staple in our house it’s ridiculous. Someone comes home for the weekend? It gets baked. Someone passes their driving test? One chocolate cake, please. Someone feeling a bit rubbish? Get the ingredients out. Someone arrives home from school? Oh, well done you, let’s have a slice of cake! Seriously though, that is also a tradition in our house, ‘welcome-home-from-school-slice-of-cake’, you’ll know probably better understand where our love for sweet things started. You can see below just how many times it has been used!

Old recipes handed down from Grandmas

The other amazing thing about this recipe? It’s for a CHOCOLATE cake. Think Bruce Bogtrotter-esq, apart from you won’t mind eating all of this one. It’s so moist you won’t be able to stop yourself from taking a slice but it’s so decadent you can use it to impress your friends. And it is easy, oh so EASY!

It was first baked by my Mum’s friend Lee, who had come over for a natter, a cup of tea and well, a piece of cake. Don’t think you can have a better, more English way to catch up with a friend than that, do you?  Anyway, after much swooning, exclaiming and slice eating, the recipe was handed over and ever since, we’ve been baking it whenever there is an excuse. This cake is so damn moist we’ve titled it Lee’s Chocolate Squidy Cake.

And now, friends, we are giving you the chance to enjoy it, and enjoy it you will. Oh, and you can use the recipe below to make little cupcakes, and enjoy them that way instead if you prefer the individual kind of look – these make for a nice gift for somebody’s birthday.

Ingredients (double, triple, quadruple as you need):

8oz plain flour

8oz caster sugar

1.5oz cocoa

1.25 tsp bicarbonate of soda

0.15 tsp cream of tartar

5oz Butter

1 glass milk

2 eggs

1 tsp salt

Method:

Cream butter and sugar and then add the eggs. Mix gently. Add the rest of the ingrediants and stir well. Put into two (or four, or six or eight!) circle bake tins. Bake at 180C for 40 minutes.

Icing sugar:

Sieve 8oz icing sugar and 1.5oz cocoa together. Beat in 3oz soft butter and a little hot milk.

 

And then? You can either leave it plain, well, as plain as a chocolate cake with chocolate icing can be, or you can jazz it up by covering it with an abundance of chocolate bars, flakes, buttons etc on top and down the sides. That’s a real showstopper!

Oh and if it ever goes dry? You can pop it in the microwave for a couple of minutes, add a dollop of ice cream, and it will be as good as new.

Is there a family recipe of yours that is a fail safe? We’d love to hear about it!

Best chocolate squidy cake ever!

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