25 g (1 oz) unsweetened cocoa powder
15 ml (1 tbsp) boiling water
100 g (4 oz) butter or margarine
100 g (4 oz) light, soft brown sugar
2 eggs, beaten
100 g (4 oz) self-raising flour
15 ml (1 tbsp) boiling water
100 g (4 oz) butter or margarine
100 g (4 oz) light, soft brown sugar
2 eggs, beaten
100 g (4 oz) self-raising flour
for the Icing
100 g (4 oz) butter or margarine
225 g (8 oz) icing sugar
50 g (2 oz) plain chocolate, melted
225 g (8 oz) marzipan
apricot jam, sieved
icing sugar or drinking chocolate
225 g (8 oz) icing sugar
50 g (2 oz) plain chocolate, melted
225 g (8 oz) marzipan
apricot jam, sieved
icing sugar or drinking chocolate
method
1. Mix together the cocoa powder and water to form a paste.
2. Put butter, sugar and chocolate paste into a bowl and beat until light and fluffy.
3. Beat in the eggs a little at a time. Fold in the flour.
4. Spread the mixture into one greased and base-lined, 20 cm (8 in) sandwich tin.
5. Bake in the oven at 180°C (350°F) Gas 4 for about 25 minutes. Turn out and cool.
6. To make the icing, cream together the butter or margarine and icing sugar.
7. Stir in the melted chocolate and beat well. Cool. Using a piping bag fitted with a star nozzle, pipe lines of icing from the edge of the cake to the centre, to represent the underside of a mushroom.
8. Reserve a small piece of marzipan for the stalk.
9. Roll the remaining marzipan out to a strip about 60 cm ( 24 in) long and wide enough to stand just above the sides of the cake.
10. Brush the sides of the cake with apricot jam.
11. Press the marzipan strip round the edge of the cake. Curve the top of the marzipan over the piped ridges.
12. Shape the reserved marzipan into a stalk and place in the centre of the cake.
13. Sieve a little icing sugar or drinking chocolate over the icing on the cake.
2. Put butter, sugar and chocolate paste into a bowl and beat until light and fluffy.
3. Beat in the eggs a little at a time. Fold in the flour.
4. Spread the mixture into one greased and base-lined, 20 cm (8 in) sandwich tin.
5. Bake in the oven at 180°C (350°F) Gas 4 for about 25 minutes. Turn out and cool.
6. To make the icing, cream together the butter or margarine and icing sugar.
7. Stir in the melted chocolate and beat well. Cool. Using a piping bag fitted with a star nozzle, pipe lines of icing from the edge of the cake to the centre, to represent the underside of a mushroom.
8. Reserve a small piece of marzipan for the stalk.
9. Roll the remaining marzipan out to a strip about 60 cm ( 24 in) long and wide enough to stand just above the sides of the cake.
10. Brush the sides of the cake with apricot jam.
11. Press the marzipan strip round the edge of the cake. Curve the top of the marzipan over the piped ridges.
12. Shape the reserved marzipan into a stalk and place in the centre of the cake.
13. Sieve a little icing sugar or drinking chocolate over the icing on the cake.
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