An easy chocolate cake recipe that is perfect for birthdays and special occasions or just to whip up and share! This version is sandwiched together with double cream to make it even more indulgent.
Ingredients
Self-raising flour 110g (4oz)
Cocoa powder 2 tbsp
Butter 110g (4oz)
Caster sugar 110g (4oz)
Golden syrup 25g (1oz)
Vanilla extract ½ tsp
Eggs 2
Milk 4 tsp
Double cream 200ml (7fl oz)
Chocolate curls to decorate (optional)
Directions
Preheat oven to 180°C/160°fan/Gas 4
Grease and line two 18cm (7in) sandwich tins
In a bowl sift flour twice with cocoa powder
In a separate bowl cream together butter, caster sugar, syrup and vanilla extract until pale and fluffy
Beat in eggs, one at a time, adding 1 tablespoon flour with each one
Gently fold in milk and remaining flour with cocoa
Spoon cake mixture into prepared tins and smooth the tops
Bake for 20 minutes or until the surface springs back when touched gently
Turn out onto a wire rack, remove baking paper and leave to cool completely
Carefully cut cake in half horizontally
Whip cream until soft peaks form and use half to sandwich cakes together
Spread remaining cream on top and sprinkle with chocolate curls, if using.