4/04/2010

American chocolate cake


This a recipe I've used before and it's a lovely moist cake and it keeps well too [if there's any left!!].

275g sr flour
3 level tbspns cocoa
175g caster sugar
1 level tspn bicarbonate os soda
300ml milk
150ml corn oil
3 tbspns golden syrup
1/2 tspn vanilla essence

icing:
25g cocoa
3-4 tbspns hot water
25g soft butter
100g icing sugar [sieved]

Preheat oven 180C/gas4/350F
Grease and line 2x20cm sandwich tin or a 20cm springform tin

Sift flour, cocoa a nd sugar in a bowl. Make a well in the middle.
Dissolve the bicarb in 1 tbspn of the milk and then pour into the flour with the rest of the milk, oil, syrup and vanilla essence. Beat well till a smooth batter.
Pour into tin/tins and bake for about 35-40 mins till the cakes spring back when pressed with fingertip.
Turn on wire rack to cool.


Make the icing - put the cocoa in a bowl with the hot water and butter and beat till smooth and butter is blended in. Beat in the icing sugar and then sandwich the cakes together or smooth it over the top of the large cake.

The cake has a lovely texture, moist and dense.

This is my Easter cloth which has had it's annual airing today!


2 comments:

Norm said...

Mmm, that looks delicious! I love a good moist chocolate cake, but have never managed to make one myself. Hope you had a lovely Easter weekend!

snowy said...

Thanks Kate. It's one of our favourite cakes.