10:10am Friday 12th March 2010
The perfect way to end your Mother's Day meal... moist and sticky chocolate cake.
175g self raising flour
2 tbsp cocoa powder
1 tsp bicarbonate soda
150g golden caster sugar
2 tbsp golden syrup
2 eggs, beaten
150 ml sunflower oil
150 ml milk
75g butter, softened
175g icing sugar
3 tbsp cocoa powder
50g dark chocolate, grated
1 x chocolate flake to decorate (optional)
Pre-heat oven to 180ºC/350F/ Gas Mark 4. Grease and line two 18cm (7in) sandwich tins.
Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk.
Beat well with electric whisk until smooth. Spoon the mixture into the tins and bake for 25-30 minutes until risen and firm to the touch.
Remove from oven, leave to cool before turning out onto a cooling rack.
For the icing, beat the butter and gradually add the sifted icing sugar and cocoa powder. Add just enough milk for a soft icing.
Spread half the icing over one cake and sandwich the two cakes together. Spread the remaining icing over the cake.
Sprinkle the grated chocolate over the cake and serve.
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