Pre-heat oven 350F/175C Gas 4. Grease and line one cake tin.
Put the chocolate and honey into a small bowl over a pan of hot water. Stir until the chocolate has melted. Cool.
Cream together the butter or margarine and sugar, until light and fluffy. Beat in the chocolate mixture, then the eggs. Sift together the flour, cocoa powder and baking powder. Stir in the flour mixture a little at a time, alternately with the vanilla essence and milk.
Pour the mixture into the cake tin and bake for 45 mins. Allow to cool.
When the cake is cool, make the icing. Put the chocolate and water into a small saucepan and melt over gentle heat. Remove from the heat and stir in the butter. When the butter has melted, beat in the sugar.
Spread the icing over the top of the cake with a knife and swirl with a palette knife. When the icing is firm remove the lining paper from the cake.
Carrot Cake Recipe Cards
Fantastic to see our Year 6 children (and Mrs Chadwick ) making this cake as part of their Home Learning! What amazing cakes!
W/C 21st November: Joining in with the Christmas show.
Unfortunately not the ones with chocolate chips.
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