School Dinner Chocolate Cake

Nostalgic memories, all intertwined with a feeling of warmth and love, that’s what a taste of this cake is. Perfect for Valetines/Galentines…

Ingredients:

180g of soft unsalted butter

180g of light brown sugar

3 large eggs

1 tbsp of vanilla extract – steenbergsltd

140g of candied peel

180g self-raising flour

2½ tbsp of cocoa powder

2 400 tin of chocolate custard

A small handful of freeze dried raspberries

Edible copper gold leaf (optional)

Method:

1. Preheat the oven to 180°C, and grease and line a loose-bottomed, 20cm square cake tin, set aside. Put the butter and sugar in a bowl and mix with an electric whisk until light and fluffy. 
2. Add the eggs and vanilla extract, whisking well between each addition. Sift over the flour and cocoa powder. Fold until just combined. Add the candied peel at the end.
3. Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
4. Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with freeze dried raspberries and copper gold leaf.