Simple and versatile Chocolate Cake with infinate variations
150ml oil (not olive or vegetable)
150ml natural yogurt ( I use Fat-free Greek)
4 tablespoons golden syrup
175g caster sugar
225g self-raising flour
3 tbsp cocoa
1/4 tsp baking powder
Heat oven to 180C (160C for fan)
Line a large loaf tin with baking parchment
In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
Pour the mixture into the tin and bake for around 1- 1 1/4 hours
If the cake colours too quickly, cover with foil after 30 minutes cooking.
Test with a skewer - do not overcook
The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.