Natalie’s moist chocolate cake

Natalie’s moist chocolate cake

By
From
Gran's Kitchen
Photographer
Sally Greer

Cake

Ingredients

Quantity Ingredient
100g butter
2 tablespoons golden syrup
2 eggs
1 tablespoon vanilla essence
2 cups sugar
2 cups self-raising flour
1/2 cup cocoa
2 cups warm milk
2 teaspoons baking soda

Icing

Quantity Ingredient
1 1/2 cups icing sugar
2 tablespoons butter
2 tablespoons cocoa
pouring cream, to mix

Method

  1. To make the cake, melt butter and golden syrup together. Add eggs, sugar and vanilla essence and mix well. Dissolve baking soda in milk. Sift flour and cocoa, and add to the egg mixture alternately with the baking soda and milk. The result should be very runny.
  2. Cook at 180°C for 1 hour.
  3. To make the icing, mix ingredients together. Spread on cake. Serve with whipped cream.

Tip

  • For any cake, using cream instead of water to wet the icing mixture makes for a really creamy icing. Chocolate icing made with cream will be a slightly lighter colour than if water is used.
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