This is a tried and tested classic in my house. The stepson loves it. The husband loves it. The work colleagues love it. It’s rich and gooey and has load and loads of chocolatey butter icing – scrumptious. Be naughty and have it with a little ice-cream – oh go on!
And it’s so easy. What’s handy is when you just fancy rustling up a quick cake, you don’t need any soft butter to get the job going as it uses sunflower oil (also cheaper these days) – you just need some for the icing, which can soften up whilst you’re baking. Easy!
- 175g Self raising flour
- 2 Tbsp Cocoa Powder
- 1 Tsp Bicarbonate soda
- 150g Caster sugar
- 2 Eggs Beaten
- 150 ml (1/4 pint) Sunflower oil
- 150 ml (1/4 pint) Semi skimmed milk
- 2 Tbsp Golden syrup
For the chocolate butter icing – loads of it!
- 150g Unsalted butter
- 350g Icing Sugar
- 4 Tbsp Cocoa Powder (or to taste)
- Drop of Milk
- Pre-heat oven to 180C/350F/Gas Mark 4. Grease two 18cm (7 inch) sandwich tins.
- Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
- Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
- Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
- To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
- If the cake has risen a little to high then use a serrated knife to even off the top*, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
*here’s the best bit. Whilst no-one is looking, use the leftover icing (if any) and make you’re own mini cake using the dodgy tops, and gobble it up before anyone notices! Cook’s prerogative!!!! ;o)