Full Moon Cake is a traditional British recipe for a classic chocolate cake topped with lemon icing that makes an excellent Halloween party centrepiece. The full recipe is presented here and I hope you enjoy this classic British version of: Full Moon Cake.
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Ingredients:
For the Cake:
100g butter or shortening
250g granulated sugar
2 eggs
250ml hot water
75g unsweetened cocoa powder
210g plain flour, sifted
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
For the Icing:
250g powdered sugar
1 tsp freshly-grated lemon zest
60ml lemon juice
Method:
Soften the butter (or shortening) then cream together with the sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Sift the cocoa powder into a separate bowl then slowly add the hot water, mixing into the cocoa until smooth and all the cocoa powder has dissolved.
In another bowl, sift together the flour, salt, baking soda and baking powder. Add this to the creamed mixture, alternating with the cocoa mix. Once the ingredients are fully combined blend in the vanilla extract. Turn the resultant batter into a 22cm diameter cake tin lined with parchment paper.
Transfer to an oven pre-heated to 175°C and bake for about 30 minutes, or until the top of the cake is springy to the touch and a skewer inserted into the centre emerges cleanly. Remove from the oven and allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
Now prepare the icing. Combine the powdered sugar and lemon zest in a bowl. Add enough of the lemon juice so that the icing is just spreadable (do not make too runny or too stiff). Pour the resultant icing over the cake and spread roughly all over (leave a little margin of the chocolate cake visible. You now have your 'full moon' effect.
