Chocolate cake with toffee icing

My first go at piping with whipped cream - it's a disaster!!

Moist Chocolate Cake

150g plain flour

200g caster sugar

5 1/2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons bicarbonate of soda

1 egg

1/2 teaspoon salt

125ml milk

1/2 teaspoon lemon juice

4 tablespoons olive oil

4 tablespoons groundnut oil (I substitute 4 tbsp melted butter)

1 teaspoon vanilla extract

125ml boiling water

Prep: 20 mins | Cook: 1 hour

1. Preheat the oven to 150 C / Gas 2. Lightly grease a 20x20cm or similar sized dish.

 

2. In a bowl, mix together the dry ingredients - flour, sugar, cocoa and bicarbonate of soda.

 

3. In another bowl, mix together the wet ingredients - egg, salt, milk, lemon juice, oils and vanilla extract. Then add the boiling water and stir to incorporate.

4. Mix the wet and dry together, folding in until just combined. Try not to over-mix.

 

5. Quickly pour the batter into the prepared dish and bung into the oven for 1 hour. Check for doneness by inserting a skewer, if it comes out clean, it's ready. Allow to cool.

Toffee Icing 2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons milk
1 cup icing sugar, sifted

Gently heat butter and sugar in saucepan until sugar is dissolved.
Add milk, bring to boil, remove from heat.
Gradually pour butter mixture into sifted icing sugar, sirring continuously.
Pour over cooled cake immediately.