We love books and reading. We love chocolate cake. So the past few years, a couple of children’s books have been particularly popular in our house: Chocolate Cake by Michael Rosen with illustrations by Kevin Waldron, and I Really Want the Cake by Simon Philip with illustrations by Lucia Gaggiotti.
Both are wonderfully illustrated, lyrical tales of children’s uncontrollable desire to eat chocolate cake. I say “children’s” as the protagonists in both books are kids, but I can relate. In fact, in our household it’s the boys who are particularly ardent about all things chocolate. I Really Want the Cake includes a recipe on its final page and T asked to make it. So we did.
Baking with kids
Now, as any parent of young children knows, there’s a fine balance to be had in teaching kids to cook and bake. I love to encourage it, but conversely it can make for a lot of mess, and realistically, the kids’ role is often more about stirring – often with a separate bowl to keep them occupied. T is now old enough to read the recipes though, so we’ve reached a new stage – where he can weigh things out, reading the figures on the scales. That’s not to say the main preoccupation isn’t still rushing to get to the point where he can lick the spoons and bowl, but we’re making progress.
The recipe is for a chocolate cake made with cooking oil instead of butter. This arguably makes it slightly more child friendly as it’s a big mix-up job, not a cream together one. Though you do have to melt some chocolate over a double boiler, which is a job for the parent, or at least one that involves close supervision. It’s iced with a simple buttercream icing. This part was tricky as the cake is quite crumbly, and the icing quite firm so the results here aren’t exactly professional – but hey, sprinkles!
I’ve tweaked this a tad. Reduced the sugar etc.
230g plain flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
80g cocoa powder
300g caster sugar
1 tsp vanilla essence
250g full-fat milk
125g vegetable oil
50g chocolate, melted
150g unsalted butter, softened
20g cocoa powder
300g icing sugar
1. Grease and line two 20cm round sandwich cake tins.
2. Preheat the oven to 180C.
3. Sieve together the flour, raising agents and cocoa into a mixing bowl. Stir in the caster sugar.
4. Melt the chocolate in a bowl over simmering water.
5. Add the eggs, oil, vanilla essence and milk to the dry mix and stir to combine.
6. Add the melted chocolate, and stir till all nicely combined, with no dry lumps.
8. Bake for around 30 minutes, until a skewer or knife tip comes out clean.
9. Turn out and cool on a wire rack.
10. While the cakes are cooling, make the icing. Soften the butter (in a warm place or with a quick nuke in a microwave), then sieve in the icing sugar and cocoa. Mix well. Icing sugar is such a fine powder it can spray everywhere, so use a large bowl and a careful child!
11. Spread the icing between and on top of the cakes. If you’re feeling ambitious and can hold your children at bay, you could even smear it all over the sides but we didn’t get that far as T was poised with pots of sprinkles.
You really got the cake!
If, like us, you like reading and cakes, I highly recommend both these books. Gaggiotti’s illustration especially capture the energy of lively children, something we are gifted with, likewise Rosen’s verse captures the singlemindedness of children, something we see a lot of in our house. Support your local library, or support your local bookshop!