I love Madeira cake. I mean REALLY love it. It’s part of my past. So when I was asked recently “How do you convert your Madeira cake recipe into a chocolate cake?” I thought it would be a great recipe to share with you all. I also still had the Morello Cherry and William Pear compote and Belgium chocolate ganache from Tesco’s to try out so they were a perfect fit!
This cake is really easy to make and is slightly firmer than my previous chocolate recipes, yet it’s still moist – making it a perfect foundation cake (as my mum would say). In other words it’s perfect for covering in sugarpaste for a celebration cake and the best thing is the fact that it doesn’t crumble like other chocolate cakes do. I do hate a crumbly cake, especially when you’re trying to get a crumb coating of buttercream on it!
Madeira cake recipe(Makes an 8″ cake - 1 ½” deep)
75g butter at room temperature 75g margarine (Flora is best) at room temperature 200g caster sugar 1 tea spoon vanilla essence 3 eggs 175 g plain flour 50g cocoa powder 1 ½ teasp of baking powder 3 tbsp milk
- Line an 8″ cake tin with silicon paper and pre-heat your oven to 180ºC (160ºC fan).
- Blend the butter, margarine and sugar together until light and fluffy, then add the eggs slowly until they’re really well mixed in.
- In a separate bowl weigh out the flour, cocoa and baking powder. Mix them so that you have a light brown dry mixture. This will prevent you having any cocoa lumps in the mix. Sieve into the butter and sugar mix and blend.
- Add the vanilla essence and milk and mix well.
- Pour the cake mix into the tin and smooth with the back of a metal spoon. Bake for 45 minutes in the centre of the oven. The cake is ready when you can smell that delicious chocolate cake aroma filling your kitchen. The cake will come away from the sides of the tin and a skewer will come out clean when inserted into the middle of the cake.
- Leave to cool on a wire rack
- When completely cool cut into two halves and fill with compote/ buttercream /jam. I loved the Tesco’s compote. It would be great for making a black forest gateau.
- Cover the top of the cake with a dusting of icing sugar or a really decadent chocolate ganache (if you want a ganache recipe you can find mine on this post)
I re-heated the Tesco ganache in a saucepan and poured it all over the cake till it just dribbled down. There was a little left over which Tim said could not be wasted! He scooped it up with a spoon. I then placed the finished cake on the kitchen table to cool. Actually, it was to bribe the girls to do their homework before the Sunday evening witching hour! No homework. No cake!