This cake is so simple and it can be made with or without topping.
I have been making this quick cake ever since my children began school because I wanted to make something filling for them to have when they got home. They always used to race to the cake tins, they still do.
Scones are always a good fill ’em up if you have very little time because they only take a few minutes to cook. But if you have a family which includes growing boys, a few scones are never going to last long and my boys see that as a ‘starter’ and still require the cake afterwards!
This is a 20 piece cake so it is much better than a round one with only 12 small slices. With a large growing family cake is gone far too quickly so not only does this cake do what it sets out to do in the name, it lasts a bit longer too.
My mum always called chocolate drops or chips, ‘polka dots’ so I have kept the name here for old times sake. When I used to clean the bowl out as a girl I always hoped to find a polka dot left in there like treasure. There was definitely nothing more disappointing when it sometimes turned out to be a currant!
Fill ’em up cake
The cake mix is a 6 egg sponge mix, although recently I only had 4 eggs with which to make it, so after all the flour was added I sloshed in a few glugs of milk and it turned out delicious.
So this recipe is a 6 egg sponge mix using 6 or 4 eggs. If you don’t have your own hens eggs can be expensive and I’m afraid to say as a dairy farmer, milk is less so.
12 oz marg, 12 oz caster sugar, 12 oz flour, 6 or 4 eggs plus milk, 2 dessert spoons of cocoa and a bag of chocolate chips – whatever your preference, I always use dark chocolate ones as they add a good contrasting flavour and are never a high % cocoa
4 oz marg, 16 oz icing sugar a glug of milk, vanilla essence, cocoa to your colour liking
I use the ‘daddy bear’ tin 10″ x 13″ x 3″ lined with baking parchment but you could comfortably place the mix into two loaf tins and bake as you would the lambing loaves.
I have also made them with half the mix and made buns instead.
Line it with baking parchment
- Beat sugar and marg together until light and fluffy.
- Add an egg at a time and beat into the butter/sugar mixture with a little flour to prevent curdling
- Fold the rest of the flour in with a metal spoon. (I just turn the mixer on slow and it turns out fine)
- At this stage if you only used 4 eggs add milk until the mix is smoother but still holds together well.
Add one strip of plain sponge to the left of the lined tin (it doesn’t matter how much but if your family prefer plain cake make a big strip if they prefer chocolate use less) Then add the chocolate chips to the mixture and put a strip of that in (plain with chips)Next add the cocoa to the mix to your liking, add a touch more milk if you like to keep it moist. Put the chocolate mix into the tin to fill it over to the right. With the back of a spoon put a figure of eight right through the mixture from chocolate to plain and back and then smooth over gently so the top is level. (This creates the zone where you get both chocolate and plain cake at once) Bake at 180 degrees for 30 mins then cover with foil and bake for 10 min intervals until the skewer comes out clean.
Allow to cool in the tin on a wire rack and once it is cool lift out using the parchment onto a wire rack.
If you aren’t icing the cake, it can be cut with five strips down the long side and four to the other to make 20 good sized chunks of cake.
If you are icing wait until it is cold and then using the same principle as before either put the butter icing on with a spoon and swirl or fill a piping bag with plain, then a bit of each, then finally chocolate and pipe rosettes on the top.
Store in an air tight container I have one especially big enough to lay cakes in like this. It is available from this website
I allow my family to pick their piece randomly because I get pleasure out of seeing the different pieces come out.
I hope you enjoy making it, eating it and watching others eat it, as much as I do.
Let me know how you get on