No image available
Member recipe

sticky chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 5

its very tasty and hope u in joy it

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 45 minutes Vegetable oil for greasing
  • 4 tablespoons rice or soya milk
  • 1 teaspoon bicarbonate of soda
  • 100g self-raising flour
  • 1 tablespoon cocoa powder
  • 4 tablespoons caster sugar
  • 25g soya-based non-dairy spread
  • 2 tablespoons runny honey
  • 6 –10 mandarin segments, fresh or tinned (well drained)

Method

    1. You will need - workmat, scales, 2 tablespoons, 2 teaspoons, pastry brush, small loaf tin (500g size), cup, 2 mixing bowls, wooden spoon, spatula, baking tray, oven gloves (for adult use
    2. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Prepare the loaf tin by brushing the vegetable oil on the inside of the tin. Ask a grown-up to preheat the oven to 170°C fan/190°C/gas 5.
    3. Measure the milk alternative into a cup. Add the bicarbonate of soda and stir with a teaspoon.
    4. In a bowl, put the flour and the cocoa together and stir – this is the ‘dry’ bowl.
    5. In another bowl, beat together the sugar, the spread and the runny honey until it’s light and fluffy – this is the ‘wet’ bowl.
    6. Stir the milky mixture again. Now add some of the dry mix to the wet bowl and then add some of the milky mixture to this. Repeat until all the ingredients are in the wet bowl. Now mix together using the wooden spoon until you have a smooth mixture.
    7. Arrange half of the mandarins on the bottom of the loaf tin. Put the cake batter in on top of the fruit and arrange the rest on the top. You may want to use a spatula to get all the mixture out. Put the loaf tin onto the baking tray.
    8. Ask a grown-up to put it in the oven for 25-30 minutes until risen and springing back from a touch. When the sticky chocolate cake has cooled, you can eat it! Serve with more sliced mandarins.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bess2001
21st Oct, 2012
Ingredients ..... 45 minutes Vegetable oil for Greasing ???? What on earth is that all about ? I do wish people would take care when writing things down , unfortunately there appears to be a lot of this kind of mistakes on this website ... Good Food please hire a proof reader to read these recipes BEFORE they go live .
nicola98
13th Mar, 2012
i give my cake 10 /10 x
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.