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Recipe by miss kay

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1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
4. 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.
5. 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.
6. 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.

Latest comments and suggestions

• Price family

  09 August 2008

  Price family rated and commented on this recipe

  

  Wow! Made this and entered it in the local allotment society show today. It won 1st prize - super light and airy. Great recipe, thanks.

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• kellydales

  15 August 2008

  kellydales rated and commented on this recipe

  

  10 out of 10!! My husband and his workmates LOVED this! So much so, i'm already baking my second one!

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• carol

  16 September 2008

  carol commented on this recipe

  what a beautiful cake, this is my new chocolate cake recipe!!

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• carol

  28 September 2008

  carol rated this recipe

  

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• natsam

  06 October 2008

  natsam rated and commented on this recipe

  

  I made this as a one layer cake. I mixed all the ingredients together, in one go, and cooked in a large, round tin. I came out absolutely lovely. I have to make it for one of my sons every week! I adjusted the iquantity of icing though and only covered the top and sides.

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• bethlewissmile

  29 October 2008

  bethlewissmile rated and commented on this recipe

  

  fantastic! as already said - icing recipe isn't quite enough for a the squidgy fudginess you want - but thats probably because we're a house full of chocoholics! I topped mine with scattered tiny squares of home made fudge - went down an absolute treat!

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• Shabs

  16 November 2008

  Shabs rated and commented on this recipe

  

  The most moist chocolate cake I have ever tasted!

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• Susie

  24 November 2008

  Susie rated and commented on this recipe

  

  I never believed I could make a chocolate cake like this. The texture is so light, the finish so 'professional'. I replaced the butter icing with a slightly different butter icing lookalike (based on evaported milk) but that was really just a matter of taste. This recipe is brilliant, the whole family loved it. Will never consider making a chocolate cake the old way now -- I guess its the oil, the milk and the golden syrup that makes all the difference.

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Ingredients

• 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 Coating and filling
• 75g Unsalted butter
• 175g Icing Sugar
• 3 Tbsp Cocoa Powder
• Drop of Milk

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Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• 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 Coating and filling
• 75g Unsalted butter
• 175g Icing Sugar
• 3 Tbsp Cocoa Powder
• Drop of Milk

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