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Dead easy moist chocolate cake recipe



Dead easy moist chocolate cake recipe from Annakist

nut free can make in advance ok to freeze vegetarian
Category Cakes and biscuits recipes
Serves10 or 12
Prep time15 + icing mins
Cook time40 mins

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Ingredients

For the cake:
115g (4oz) butter
225g (8oz) golden syrup
170g (6oz) plain flour
55g (2oz) cocoa powder
1 level tsp bicarbonate of soda
55g (2oz) soft brown sugar
2 eggs
Quarter pint of milk

For the filling:
85g (3oz) icing sugar
85g (3oz) butter
1 tbsp cocoa powder

For the glace icing:
Approx 100g (3 or 4 oz) plain chocolate
14g (0.5oz) of butter
3 dessertspoons warm water
Half tsp vanilla essence
115g (4oz) icing sugar

Handy Hint

Warm the jar of golden syrup in the microwave, it's much easier to use when it's a bit runny. Easy to make the cake in advance and then fill and ice (with freshly made frostings) on the day.

Method

1. Heat oven 300 F/150c/Gas Mak 2, with centre shelf.
2. Grease 2 fairly deep 7.5 to 8" sandwich tins and line the bases.
3. Place butter in small saucepan with the golden syrup. Heat gently until melted, then allow to cool.
4. Sift flour, cocoa and bicarb into large mixing bow. Add the sugar and make a well in the centre.
5. In a separate bowl, beat the eggs lightly to mix. Pour into the centre of the dry ingredients.
6. Add the milk to the melted mixture and pour into the bowl, stirring to make a smooth batter.
7. When all mixed, divide the mixture between the 2 tins.
8. Cook for about 40 minutes, until just firm to the touch in the centre. Turn out onto wire rack, remove lining papers and leave to cool.
9. Meanwhile make the filling and icing:
10. Blend cocoa powder with a little warm water to make a paste, and allow to cool slightly.
11. Beat the butter until soft and blend in the icing sugar. Beat until light and fluffy.
12. Mix in prepared cocoa paste. Beat until well mixed.
13. Spread on bottom cake and press top cake lightly but firmly.
14. The icing is made like this:
15. Break up the chocolate and add butter and water. Melt in the microwave, stirring once or twice, or over a saucepan of hot water.
16. Add vanilla
17. Gradually beat in icing sugar until the mixture is thick enough to be able to stay on the top of the cake without running off the sides. Use straight away.

gransnetter Reviews

From: Annakist on Wed 01-Jun-11 19:32:36 Overall rating: 0.0
I've been making this chocolate cake for nearly 40 years, it's so easy to do, and always moist. Don't think I've ever had anything but 100% success with this. Sadly not true of everything over the last 40 year.