A couple of weeks ago we visited our grandparents, and while we were there we made this cake with my grandma, which is the same one she often makes when we visit. She’s a fabulous cook and often greets us with baked goods when we arrive, and this is one of our favourites: it’s chocolate cake (from a Marguerite Patten recipe in a 1970s recipe book!) filled with marzipan and iced with chocolate buttercream. In 80-something years of baking this is the best recipe she’s found, which is a pretty high recommendation! The marzipan filling isn’t in the recipe, and I don’t think I’ve ever come across marzipan in a chocolate cake anywhere else – it’s apparently the way her mother used to make chocolate cake, so I suppose it’s something of a family tradition!
4oz margarine (110 g)
4oz sugar (caster/granulated) (110g)
1 tablespoon golden syrup, measured carefully because too much will make the cake sink in the middle
A few drops of vanilla essence
5oz self-raising flour (140g)
1oz cocoa (or 1 1/2 oz chocolate powder) (30g)
A little milk
– Preheat oven to 190c and grease and line a 7-inch cake tin.
– Cream together the margarine, sugar, vanilla essence and syrup.
– In separate bowls, sieve together the dry ingredients, and beat the eggs.
– Add the eggs and the flour mixture alternately to the creamed mixture, beating them in thoroughly.
– Add enough milk to make the mixture soft.
– Bake for 30 minutes (the original recipe says 1 and a quarter hours, but it would certainly have burnt, and probably caught fire, by then!)
To fill and ice:
2-3 tbsp jam (strawberry or raspberry)
200g icing sugar, sifted
1 dessertspoon cocoa mixed with a little boiling water (as little as possible)
– When the cake is cool, cut it in half horizontally.
– Roll out the marzipan into a circle the same size as the cake.
– Spread a thick layer of jam onto one half, then place the marzipan on top. Spread a little jam onto the bottom of the other half (so it sticks) and place on top of the marzipan.
– Make the buttercream icing by beating the butter and cocoa with a little icing sugar, gradually adding icing sugar until you have a thick icing. When I asked grandma how she made the icing, she said ‘well you just make buttercream’, so the quantities I’ve given are what I ended up using (the trick of dissolving cocoa in water is hers, though, and makes the icing runnier which is why it might look like a lot of icing sugar!)
– Ice the top and sides of the cake.
While we were staying with them, I also found grandma’s early edition BeRo book (which I wrote about here). I’m not sure exactly when it’s from, but there’s probably a fair chance it’s older than my mum, and it’s definitely well used: