No wonder baking is back in fashion. Yummy!
Serves 8
Preparation 30 mins
Cooking 40 mins
Per portion 430 kcals
34g fat (19.1g saturated)
110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs 4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate
1 Grease and line a two 18cm (7in) round sandwich tins.
2 Sift flour twice with cocoa.
3 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.
4 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one.
5 Fold in milk and remaining dry ingredients.
6 Transfer to prepared tins and smooth top.
7 Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.
8 Turn out on to a wire rack, strip off paper and leave until cool.
Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.
Recipe taken from Dairy Book of Home Cookery
Oh yum! What a really amazing looking cake.