This chocolate cake is light, moist and tastes wonderful. It's super easy, keeps well in an airtight tin and is a blank canvas for all your decorating flair. I used 'my chocolate icing of choice' here to fill and ice the cake.
275g (10oz) soft butter or margarine, NOT low fat or 'spreadable' + plus a little extra for greasing the tins
275g (10oz) caster sugar
2 tablespoons cocoa powder
250g (9oz) SR flour
1 tablespoon golden syrup
You will also need -
2 x 20cm (8") tins (preferably with loose bases but it's not a disaster if they don't)
a large mixing bowl
an electric mixer
Preheat the oven to 180°C/160°C Fan/350°F (gas mark 4).
Begin by lining the tins. Draw around the base of the tin onto the baking parchment and cut out 2 circles.
Grease the base and sides of the tins with a little soft butter or margarine on some kitchen roll or baking parchment. Now 'stick' the baking parchment circles inside the 2 tins.
Weigh the butter and caster sugar into a large mixing bowl.
Now using an electric mixer, cream the butter and sugar until it is light and fluffy and has become a lighter colour. This will take around 5 minutes.
Break each egg individually into a cup (just in case any of them have gone bad - trust me if does happen). This also means it is easier to fish out any stray bits of shell.
Add each egg, one at a time to the mixture.
Now weigh the SR flour into a bowl and add this to the cake mixture with the cocoa powder.
Beat the mixture until everything is well combined. You may need to use a spatula to 'clean' the edges of the bowl and to make sure that everything is thoroughly mixed.
If you're cooking on gas, warm a metal spoon over a flame on the hob for a few seconds and use the hot spoon to measure a tablespoon of golden syrup into the mixture. Use the same spoon to gently fold the syrup into the mixture. If your hob is electric, just use a teaspoon to ease the syrup off the tablespoon.
Divide the mixture between the 2 tins and bake in the oven for 20-25 minutes or until the centre is springy to the touch.
It's the cook's privilege at this stage to lick the bowl - if that's your kind of thing ...
Allow the cakes to cool in their tins for a few minutes or until the edges of the cake have shrunk a little from the tin. Now run a sharp knife round the edges of the tins to fully release them and carefully tip the cakes onto a cooling rack.
Be sure that the cake is completely cold before decorating it. I used 'my chocolate icing of choice' here. This quantity is enough to top and fill the cake.