CHOCOLATE CAKE

To ensure your chocolate cake rises properly, make sure to use self-raising flour as specified in the recipe. Additionally, cream the margarine and castor sugar until pale and fluffy, which usually takes about 6-8 minutes. This process incorporates air into the batter, helping it rise. Also, be careful not to overmix once you add the dry ingredients, as this can lead to a dense cake.

Yes, you can substitute margarine with butter in this chocolate cake recipe. However, keep in mind that butter will add a richer flavor to the cake. If you choose to use butter, make sure it is softened to room temperature for easier creaming with the sugar.

To keep your leftover chocolate cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then in aluminum foil, which can last for up to 3 months.

Chocolate cake pairs wonderfully with a variety of accompaniments. Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combination. Fresh berries, such as strawberries or raspberries, can add a nice tart contrast to the sweetness of the cake. Additionally, a drizzle of chocolate sauce or a sprinkle of sea salt can enhance the flavors beautifully.

This chocolate cake recipe is not suitable for vegans or those with egg allergies, as it contains large eggs. However, you can substitute the eggs with flaxseed meal or applesauce to make it vegan-friendly. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens, or use 1/4 cup of applesauce as a substitute.