Chocolate Cakes

I make these on a regular basis, but they never seem to last very long!  The recipe produces a lovely moist cake that isn’t too rich.

Makes approximately 24 little cakes, or two sandwich tins.


  • 1 3/4 cups self-raising flour
  • 1 1/4 cups sugar
  • 1/2 cup cocoa
  • 4oz margarine
  • 1 cup milk
  • 2 eggs
  • 1/2 teaspoon bicarb soda


Combine dry ingredients, and mix them together.  Beat in the eggs, milk and margarine.

Put into muffin cases, and bake in medium-heat oven for 30-45 minutes, until a fork can be inserted and come out clean.

Leave to cool.  Try not to eat them all!


I usually cheat and use ready-rolled royal icing, and just cut it to fit the cakes.  It’s easier to decorate it that way, and the decorating is the fun part!

These were decorated with writing icing, silver balls, and sugar flowers.  Use whatever you fancy!


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