275g Plain Flour
3tbsp Cocoa Powder
1.5tsp Bicarbonate of Soda
1.5tsp Baking Powder
215g Caster Sugar
3tbsp Golden Syrup
3 Eggs, beaten
225ml Sunflower Oil
For the Icing:
450g Plain Chocolate, broken into pieces
200g Unsalted Butter
Caroline Cowan makes a Chocolate Cake for Christmas
- Lightly grease two loose-bottomed 20 cm sandwich tins, 4 cm deep, and line the bottom with baking parchment. Pre-heat oven to 160°C. Sift the flour, cocoa, bicarbonate and baking powder into a large bowl. Add the sugar and mix well. Make a well in the centre and add the golden syrup, eggs, oil and milk. Beat well, and then spoon into the prepared tins. Bake for 35 minutes until the cakes are well risen. Cool on a wire rack. When cool, remove the parchment paper and cut each cake in half horizontally.
- For the icing, put the chocolate into a bowl and place over a pan of hot water. The bowl must not touch the water in the pan as this will cause the chocolate to overheat. Place the pan on a low heat until the chocolate has melted, stirring occasionally, then add the butter and stir until the butter has melted.
- Sandwich the four layers of cake together with the chocolate icing, spreading it evenly to the sides. Using a palette knife, smooth the icing evenly over the top and sides of the cake. Leave to set.
- Decorate with glacé fruits and coloured ribbon or decoration of your choice.
- words: Caroline Cowan
- pictures: David Merewether
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