Chocolate Coma Cake

Have you ever been in a food coma? Like one of those times when you’ve eaten so much of something good that you just collapse, in a heap of happiness, onto a sofa?

This cake brings that on, please do not let that stop you from trying it though!

The Chocolate Coma Cake

You will need a hell of a lot to make this sinful slice of deliciousness.

Let’s get cracking;

12 oz margarine
12 oz self raising flour
12 oz caster sugar
12 oz plain chocolate
4 oz icing sugar
5 eggs
1 punnet strawberries
1 punnet raspberries
1 pot toffee fudgey deliciousness (looks like this…)

That’s French for condensed milk…

  • Preheat the oven to 180 degrees Celsius.
  • Melt 8 oz of the chocolate in a glass bowl over a pot of boiling water along with 8 oz of your margarine and half the sugar.
  • Take it off the heat and set to one side to cool to room temperature.

  • Separate your eggs and whisk the yolks and the rest of your sugar together until creamy and lighter in colour.

  • Whisk the whites until they become stiff white peaks, then fold half into the chocolate mixture.
  • Fold the chocolate mixture into the egg and sugar mixture.
  • Once mixed, fold in the remainder of the egg whites. 

  • Sieve the flour into the mixture and fold together, a bit at a time.
  • Place in the centre of the oven for roughly 45 minutes or until firm to the touch and still slightly uncooked underneath. The temperature of the oven and the time it needs to bake may vary, I happen to be at the top of a mountain which slightly alters things.

  • When the cake is removed from the oven, cover in cling film while it’s still in the tin and leave to cool. The cling film recycles any of the steam lost from the sponge, and encourages it back into the cake so that it stays moist. (Handily my cake cooled pretty quickly as I placed it in the snow for ten minutes, in the tin obviously.)

For the decoration;

  • While the cake is cooling, make the filling. Melt the rest of your margarine, chocolate and icing sugar in a bowl over a pan of boiling water. Add icing sugar to thicken/more butter to liquify.
  • Set aside and leave to cool. 
  • Split the cake in half lengthways and place your strawberries on one half of the cake. Save the prettiest one for decoration on the top of the cake.

  • Spread your chocolate icing over the strawberries and place the other half of the cake on top.
  • Spread half of your pot of toffee fudgey deliciousness over the top of your cake and decorate with the raspberries and your ‘decoration strawberry’.

Et voilà! Wolf down your masterpiece before anyone can warn you that you’re going to suffer the consequences.