This was the first, and only, cake that I baked to be entered into a baking competition. One of the subwardens at Leicester was raising money for a good cause related to cancer research and ran a cake bake sale. I was really excited about contributing a cake towards it and got to enter the competition too.
I think that this was the moment when I started to realise that I could bake cakes that tasted yummy enough to win prizes. Being a tad competitive, I set my eyes on 2nd place – a bottle of wine. (First prize was some sort of subwarden duty cover, I think, and didn’t interest me. Now, I’d consider that prize slightly differently. How things have changed!) I wanted to try out a new recipe from Green and Black’s Chocolate Recipes because it is such a good recipe book. I haven’t yet found a dud recipe in there yet. The Lemon Drizzle Cake with it’s sunken dark chocolate chunks sounded so moody yet light that it stood out to me (and won me 2nd prize – hurrah!)
So, when I was making it again tonight, I was reminded about how easy this cake is to make. You pretty much whisk all the ingredients together, add chocolate, add it into the oven et voila.
So, Lemon Drizzle Cake with sunken dark chocolate chunks, adapted by yours truly from the amazing Green and Black’s ‘Chocolate Recipes book.
125g/4.5oz unsalted butter
60g/2.5oz caster sugar
2 large eggs (except this time I used one egg and the vinegar + bicarb of soda trick)
150g/5oz self-raising flour
1tsp baking powder
grated rind of 1 large lemon
3 tbsp milk
75g/3oz dark chocolate, chopped
1. Preheat the oven to 180C/350F/Gas Mark 4. Line the loaf tin with baking paper.
2. Whisk the butter, caster sugar, eggs, flour, baking powder and lemon rind together for about 2 minutes with an electric whisk, longer if you’re doing it by hand.
3. It says in the recipe book to ‘Whisk in the milk to make a soft dropping consistency’. When do you know it is a soft dropping consistency? I pretty much guess each time and kept adding a bit more milk in. The original recipe says 1 tbsp of milk by the way. However, I’m sure that I ended up adding in 3 to achieve that ‘soft dropping consistency’.
4. Stir in the chocolate.
5. Spoon the mixture into the loaf tin. I always use my pampered chef spatula now for this part. It gets all the cake mix out of the bowl so that I can eat that wee bit more cake. Smooth the surface and bake for 40 minutes or until the centre of the cake springs back when gently pressed. Remove from the oven.
I love Lemon Drizzle it does make the cake. Mmmm…
Mix 50g/2oz golden granulated sugar and the
Juice of 1 lemon
Prick lots of holes in the cake where you’d like the lemon drizzle to soak into the hot cake to make it refreshing and moist. I use metal chopsticks to do this but you could also use a cake testing skewer or bamboo skewers.
Then pour the lemon drizzle over the cake when it is just out of the oven. I find it useful to use a teaspoon towards the end to ensure that the sugary syrup spreads evenly on the cake and into the little holes. Remove the cake from its tin and place it on a wire rack to cool. Ta da!