Express Chocolate Cake
61/2oz (187g) plain flour
2 tbs cocoa
1 level tsp bicarb.
1 level tsp baking powder
5oz (150g) caster sugar
2 tbsp golden syrup
2 eggs, lightly beaten
5oz (150g) block margarine, melted
1/4pt (150ml) milk
Fudge Icing
3oz (75g) butter
2oz (50g) cocoa, sieved
Approx 6tbsp milk
8oz (225g) icing sugar, sieved
Method
1. Sieve the flour, cocoa, bicarb and baking powder into a large bowl. Make a well in the centre and add the sugar and syrup.
2. Gradually stir in the eggs, margarine and milk and beat well to make a smooth batter.
3. Pour the batter into two greased 6inch (20cm) sandwich tins lined with greased greaseproof paper.
4. Bake in a preheated oven, 325 deg F, 160 deg C, gas mk 3 for 30 – 35 mins or until the cakes spring back when lightly pressed with a fingertip.
5. Turn cakes out onto a wire rack and leave to cool, removing the paper.
To make the icing
1. Melt the butter in a small pan, stir in the cocoa and cook very gently for 1 minute.
2. Remove the pan from the heat and stir in the milk and icing sugar.
3. Mix well to a spreading consistency.
4. Spread half the icing on one cake, then sandwich the cakes together.
5. Spread the remaining icing on the top of the cake and leave to set.
6. Decorate if liked.
Cooks Tip
This cake will keep very well when filled with fudge icing. An alternative filling is a layer of apricot jam covered in whipped cream. In this case store covered with clingwrap in the refrigerator and eat within 2 days
This recipie was taken from Mary Berry's home cookery.
If you tried this recipie please
MySpace Comments Graphics
Maybe you added/changed some of the ingredients, let me know what happens !
