I developed this recipe firstly because we are a chocolate cake kind of family, but secondly to cope with celebration cakes that may need to last a while. It is really rich and sticky and is easy enough to make for a tea time favourite, but because it is quite dense in texture, it can be shaped quite easily for special occasion cakes. This can be made from storecupboard ingredients.
A friend of mine is having an engagement party tomorrow, so I’m using this recipe (x3) for the cake. I will show it to you when I’ve finished it.
RICH CHOCOLATE CAKE
1 x medium mixing bowl
1 x measuring jug
1 x electric mixer
2 x 8” cake tins
1 x wire rack for cooling
6oz / 180g self raising flour
2oz / 60g cocoa
¼ tsp baking powder
6oz / 180g white sugar
4oz / 120g butter
6tblspns golden syrup
¼ pint / 150ml milk
1 quantity of buttercream or mock cream for the filling
Pre-heat the oven to 160/325/4
Grease and flour the two cake tins
Sift the flour, cocoa and baking powder into a bowl
Stir in the sugar
Rub in the butter until the dry mixture is like very fine breadcrumbs
Beat the milk, eggs and syrup together
Beat the liquid into the dry ingredients until smooth
Divide the mixture equally between the two tins
Bake for 50-60 minutes or until a skewer poked into the middle comes out clean
Remove from the oven and leave to cool slightly, then turn out onto a wire rack to cool.
When completely cold, sandwich together with the buttercream.
A nice treat is to pipe butter cream shells or stars to form a circle around the top edge, then pour melted chocolate in the middle. Spread it out so that it goes right up to the edge of the buttercream circle.