Share your favourite recipe or craft. Tell readers what you’ve made. Mum of twin daughters Helen Clarke reveals her much-travelled chocolate cake recipe
Helen Clark decided to learn how to cook when she almost burned the house down with some incinerated fish fingers.
“The cooker caught fire and the fire brigade had to attend,” says the Millhouses teaching assistant in a special school.
“I realised my then toddler twin daughters and husband deserved better. I began almost devouring recipe books, creating one of my own with recipes ripped from countless magazines and scribbled notes.
“We call one of our family favourites Campervan Chocolate Cake. It’s perfect to pack, travels well and stays lovely for days. I made it for our first trip away in Mabel, our beautiful 1973 VW camper, in 2007. It has been made many times since.”
Campervan Chocolate Cake
Serves: 10 cost: under £4
200g dark chocolate (minimum 65% cocoa solids)
1 tblsp Espresso Coffee
5 medium eggs
1 tblsp plain flour
Butter and lightly flour a 23cmx7cm cake tin. Heat oven to 180C/350F/gas mark 4.
Break chocolate into small pieces into a mixing bowl.
Place the bowl over a pan of simmering water. Pour the coffee onto the chocolate and stir until melted. Don’t worry if you don’t have access to an espresso machine as strong instant coffee will do the job well. Add the butter, stir well to combine, then remove from heat.
Add one egg at a time to the mixture, stirring well after each one. Finally, mix in the flour and pour into the cake tin. Cook for 25-30 minutes. The cake may be cracked on the top, but don’t worry - it will be moist in the centre.
Leave it to cool completely in the tin before turning out. Wrap in foil and leave it for at least a day – it honestly tastes better that way! Serve with berries or fresh cream.