Chocolate Cake – Janet’s
Ingredients
- 275 gr. (10 oz.) self raising flour
- 3 tbsp. cocoa
- 1 tsp. bicarbonate of soda
- 175 gr. (6 oz.) caster sugar
- 3 tbsp. golden syrup
- 2 eggs
- 200 ml (7 fl. oz.) sunflower oil
- 200 ml (7 fl. oz.) milk
- 75 gr. (3 oz.) butter
- 125 gr. (4½ oz.) plain chocolate
- 250 gr. (9 oz.) icing sugar
- 4½ tbsp. milk
- Preheat the oven to 160°C
- Grease a loose-bottomed 20 cm. (8") round tin and line the base with baking parchment. Or use 2 loose-bottomed 20 cm. (8") sandwich tins.
Method
Sieve the self raising flour, cocoa and bicarbonate of soda into a bowl. Stir in the golden caster sugar and mix well. Beat in the syrup, eggs and oil.
Slowly beat the milk into the mixture. The texture should be like a gingerbread batter.
Pour into the cake tin.
Bake at 160°C for about 40-50 minutes - middle shelf.
Insert a skewer or cake tester into the centre of the cake and when it comes out dry, take it out of the oven and leave to cool for about 10 minutes.
Remove the cake from the tin and leave to cool on a rack.
To make the filling/icing:
Melt the chocolate and butter together. Stir in the icing sugar and mix well. Beat in the milk to make a soft fudgy icing.
Split the chocolate cake into two and sandwich with some of the filling. Coat the top of the cake with the remainder, smoothing with a palette knife.
Make a pattern with a fork whilst the filling is still warm and decorate with cherries, nuts etc.
