- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 150g caster sugar
- 2 tbsp golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 2 large eggs, lightly beaten
- 150ml sunflower oil, plus extra to grease
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 150ml semi-skimmed milk
For the icing
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 18cm 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.
Pour the mixture into the two tins and bake for 25-30 min until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sieve and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.