This cake couldn't be simpler to make. You will need:
175g Self Raising Flour
2 TBSP cocoa
1 tsp bicarbonate of soda
150g caster sugar
2 eggs, beaten
150ml sunflower (or other vegetable) oil
150ml milk, semi-skimmed is fine (not that it matters...)
2 TBSP golden syrup
Pre-heat the oven to 180°C
Line your cake tin(s) - I give you the option of two sandwich tins, or one large cake tin
Sieve the dry ingredients into a mixing bowl
Make a well, and add the wet ingredients to the dry
Beat until you get a nice smooth mixture; it doesn't take that long at all by hand, so using an electric whisk must be a dream!
Pour the mixture into your tin(s); it is very runny, trust me, it will bake.
Bake the smaller tins for 25-30 minutes; the large single cake tin takes 45 minutes. When it's done, the cake is very springy, and if you use a cocktail stick to test, it should come out dry and clean.
Leave to cool in the tin.
175g Self Raising Flour
2 TBSP cocoa
1 tsp bicarbonate of soda
150g caster sugar
2 eggs, beaten
150ml sunflower (or other vegetable) oil
150ml milk, semi-skimmed is fine (not that it matters...)
2 TBSP golden syrup
Pre-heat the oven to 180°C
Line your cake tin(s) - I give you the option of two sandwich tins, or one large cake tin
Sieve the dry ingredients into a mixing bowl
Make a well, and add the wet ingredients to the dry
Beat until you get a nice smooth mixture; it doesn't take that long at all by hand, so using an electric whisk must be a dream!
Pour the mixture into your tin(s); it is very runny, trust me, it will bake.
Bake the smaller tins for 25-30 minutes; the large single cake tin takes 45 minutes. When it's done, the cake is very springy, and if you use a cocktail stick to test, it should come out dry and clean.
Leave to cool in the tin.
When ready to ice, you will need:
75g butter, softened
175g icing sugar
3 TBSP cocoa
Milk
The butter needs to be soft, but not quite melted
Add the icing sugar and cocoa, sifted, a bit at a time, and beat the mixture until smooth
It will be very stiff, so add small amounts of milk until you get a spreadable consistency
If you were clever enough to make two halves separately, put some of the icing in the middle of the sandwiches, then cover the top of the cake
If, like me, you don't have two sandwich tins, carefully cut the cake in half and add the filling before covering with the remainder of the icing
Sit back, and enjoy your handiwork with a glass of something chilled and not too sweet!
75g butter, softened
175g icing sugar
3 TBSP cocoa
Milk
The butter needs to be soft, but not quite melted
Add the icing sugar and cocoa, sifted, a bit at a time, and beat the mixture until smooth
It will be very stiff, so add small amounts of milk until you get a spreadable consistency
If you were clever enough to make two halves separately, put some of the icing in the middle of the sandwiches, then cover the top of the cake
If, like me, you don't have two sandwich tins, carefully cut the cake in half and add the filling before covering with the remainder of the icing
Sit back, and enjoy your handiwork with a glass of something chilled and not too sweet!
Nice one Lisa, I'll be trying this when I can get the stuff! Welcome to Heavy Metal Cooking!
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