This cake is probably the easiest chocolate cake IN THE WORLD.
No jokes. It's a piece of cake (pun fully intended).
I make this at every opportunity, because it is consistently good, keeps well (in theory, I've never had any left over to keep), and, let's be honest, who doesn't love chocolate cake? And by every opportunity I mean EVERY opportunity. And as the following pictures show, it's versatile to decorate. This cake has been used as follows...
|Little nephew's first birthday cake...|
|Little sister's fourth birthday cake|
|Revision treat cake|
|Random Sunday cake...|
|Treat for my lovely big brother|
This is my mum's recipe, so it's in ounces, not grams. Sorry about this, but it just works perfectly like this, so I've never been inclined to alter the recipe! But if you want to, there are some greaat converters out there on t'interwebs.
You will need...
7oz plain flour
5oz soft brown sugar (light or dark works fine
1 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp cocoa powder
2 tbsp golden syrup
1/4 pint milk
1/4 pint sunflower/ vegetable oil (NOT olive- just anything flavourless)
What to do...
Sift your flour, raising agents, and cocoa powder into a big bowl. Stir in the sugar until it's all well combined. Then make a well in the middle, pour in the rest of your ingredients, and beat well until it's all really well combined (you literally can't overbeat this, so don't worry!). Then pour into either two or three (both work fine- my sister's birthday cake was three layers, same quantities of batter) eight-inch loose bottomed tins, greased with a bit of oil and lined (now I tend to just do the bases) with baking paper. Bake at 170C for around 30 minutes, or until a skewer inserted into the middle comes out clean. It'll look like this when it's done:
The cake domes a LOT, so when you take them out of the tins (let them cool in there for about 15 minutes first), you'll probably want to turn them upside down so they flatten a little. And even then, you may need to trim a bit before icing.
To ice, I tend to use 200g butter, 400g icing sugar, 2 tbsp cocoa powder, and a good splash of milk, and beat it with a hand blender until really fluffy- this makes enough to fill and cover the whole outside, with enough left for pretty borders, if you can be bothered.
YUM. May have to make this now. Where did I put my oven gloves....?