Half Chocolate Cake Recipe

• 150 g All-purpose Flour
• 1 tbsp Cocoa Powder
• 3 large Eggs
• 1 tsp Baking Powder
• 150g Margarine
• 150g Castor Sugar
  
  To Decorate
• 1 tbsp Cocoa Powder
• 25 g White Chocolate
• 100 g Icing Sugar
• 1-2 tbsp Hot Water

• Take a cake tin of about eight inches in diameter and place it onto a sheet of greaseproof paper and draw around it on the outside. Carefully cut out the circle of paper.
• Lightly grease the tin with a little soft margarine or vegetable oil, and then line the insides with a layer of greaseproof paper.
• Grease the paper with vegetable oil.
• Sift the flour and baking powder into a large bowl. To this mixture add the margarine, sugar and eggs, breaking them one by one.
• Beat everything together with a wooden spoon, until completely mixed.
• Put half the mixture into another bowl, and then sift the cocoa on top of it. Mix it in well.
• Alternately, add spoonfuls of different-coloured mixtures into the tin. mix them together a little, and then smoothen the top. Put the tin in the centre of the oven and bake for 40-50 minutes.
• Take the cake out of the oven and leave it in the tin for five minutes.
• Turn it out onto a wire rack, peel off the greaseproof paper, turn it over and leave it to cool.
• Before you start to decorate the cake, cut it in half.
• Sift the icing sugar and cocoa into a bowl. Add the hot water, and stir the ingredients together until the mixture is completely brown.
• Spread some icing on one half of the cake, and then place the other half on top to sandwich the icing. Pour the rest of the icing over the top of the cake and neatly spread it to the edges.
• Melt the white chocolate in a bowl over a saucepan of simmering water. (Make sure the bowl doesn’t touch the water.) Spoon blobs of white chocolate onto the cake and then gobble!