Ingredients
150ml sunflower oil, plus extra for the tin
175g self-raising flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
2 large eggs, lightly beaten
150ml semi-skimmed milk
For the icing
100g unsalted butter
225g icing sugar
40g cocoa powder
2½ tbsp milk
Method
1. Heat the oven to gas mark 4 or 180°C fan. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
2. Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
3. Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
4. To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
5. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
6. Add any decorations if desired, I added some chocolate sprinkles as my cake decorating is terrible (unlike my cake making)
7. Enjoy your cake 🍰
ESTÀS LLEGINT
my recipes | ginger_tilly
AleatòriamentI developed a baking addiction during the coronavirus lockdowns here in England, so I decided to start putting the recipes I used into a book. If any recipes need adult supervision or can be dangerous, they will be marked with a '⚠️' and an explanat...
