I love this chocolate cake and I have been using the same recipe for years and it never fails to disappoint, it’s so moist, indulgent and so easy to make.
175g Self-raising flour
2tbsp Cocoa powder
1tsp Bicarbonate of soda
150g Caster sugar
2 Beaten eggs
150ml Sunflower oil
2 Tbsp Golden syrup
230g Icing sugar
3 Tbsp Cocoa powder
- Pre-heat oven to 180C (350F gas mark 4). Grease two 7 inch sandwich tins.
- Sieve the flour, bicarbonate of soda, cocoa in a large mixing bowl. Add the sugar and mix well.
- Make a well in the centre and add the beaten eggs, milk, oil and golden syrup (tip: put spoon in hot water before, so the syrup slides of the spoon easier).
- Separate mixture evenly into both sandwich tins and cook in the oven for 25-30 minuets. Use a knife to check its cooked through then transfer to cooling rack (tip: if in a rush remove a draw from your freezer and let cake cool super quick in fifteen minuets).
- For the butter icing cream the butter in a bowl and sieve gradually the icing sugar and cocoa mix. Add a little milk if it’s too thick.
- Cut off a section of the risen top on one of the cakes and put to one side, Use butter icing to sandwich cakes and a pallet knife to spread.
- Decorate by breaking up the left over cake and placing to the side with butter icing and add a toy digger to the top.
- You could use any type of chocolate pieces to decorate, but I used M&S cookie dough bites and M&S smothered honeycomb.
There you go, the easiest, effective and tastiest chocolate cake.