A very pleasant layer cake filled with small pieces of melting chocolate and sandwiched with pineapple jam, Kinderkuchen (kin-der-koo-ken) may be served dusted with icing sugar or coated with Glace Icing and decorated with nuts or chocolate curls. As the name suggests, this cake is ideal for children’s teas or parties.


8 oz. plus

1 teaspoon butter

8 oz. castor sugar

6 eggs

1 lb. self-raising flour, sifted

4 to

6 tablespoons milk

6 oz. dark cooking chocolate, cut into {-inch pieces 4 to 6 oz. pineapple jam

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, lightly grease one 8-inch round, deep cake tin. Set aside.

In a medium-sized mixing bowl, cream the remaining butter with a wooden spoon until it is pale and fluffy. Gradually beat in the sugar.

Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Using a large metal spoon, lightly fold the remaining flour into the mixture. Add as much of the milk as necessary to make a smooth batter with a dropping consist-ency. Gently stir in the chocolate pieces.

Pour the batter into the tin.

Place the tin in the oven and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.

Remove the tin from the oven. Allow the cake to cool in the tin for 5 minutes. Loosen the cake with a knife and turn it out on to a wire rack to cool.

When the cake is completely cold, slice it into two layers and spread one half with the jam. Cover with the other half of the cake and decorate as desired.