Can't Go Wrong Chocolate Cake
190g (6½oz) flour
2 level tablespoons of cocoa
1 level teaspoon of bicarbonate of soda
1 level teaspoon of baking powder
150g (5oz) caster sugar
2 tablespoons golden syrup
2 eggs beaten
150ml (¼pint) sunflower oil
150ml (¼pint) milk
A little warmed apricot jam
Chocolate flake to decorate
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ICING:
50g (2oz) margarine
25g (1oz) cocoa sieved
About 3 tablespoons milk
225g (8oz) icing sugar sieved
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Preheat oven to 160°C/325°F/Gas Mark 3.
Grease and line with greaseproof paper the bases of two20cm (8inch) straight sided sandwich tins.
Sift the dry ingredients into a large bowl, and make a well in the centre. Add the syrup, eggs, oil and milk, beat well and pour into the tins. Bake for 30-35 minutes or until the cake springs back when lightly pressed. Turn out on a wire rack, remove paper and leave to cool.
For the icing, melt the margarine in a small pan. Add the cocoa, stir to blend and cook gently for 1 minute. Stir in the milk and icing sugar, remove from the heat and mix very well, then leave on one side, stirring occasionally until the icing thickens. Spread one cake with apricot jam, then with half the icing, sandwich cakes together. Top the cake with more jam and icing, decorate with the chocolate flake. |