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Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 175 g self-raising flour
  • 4 tbsps cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 150 g caster sugar
  • 2 tbsps golden syrup
  • 2 eggs
  • 150 ml milk
  • 150 ml sunflower, vegetable, groundnut or rapeseed oil
  • 3 tbsps raspberry jam
Chocolate Fudge Frosting
  • 100 g dark chocolate
  • 150 g butter, soft/room temperature
  • 1 tsp vanilla extract
  • pinch salt
  • 350 g icing sugar
  • 1 tbsp cocoa powder
  • 3 tbsps hot water
All-In-One Chocolate Cake All-In-One Chocolate Cake

All-In-One Chocolate Cake

with Chocolate Fudge Frosting

There's always a time and place for chocolate cake....


Pre-heat the oven to 140℃ fan/gas 3. Grease & lightly flour 2 x 20 cm cake tins.  


Sift the flour, cocoa powder, bicarbonate of soda & baking powder into a large mixing bowl or food processor. Add the rest of the ingredients and beat well, to give a velvety smooth batter consistency.  Pour into the tins & bake for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to completely cool.  


To make the frosting, melt the chocolate and leave to cool for a few minutes. Meanwhile, put the butter, vanilla and salt in a mixing bowl and sift over the icing sugar. Beat together until it is light and fluffy.


Mix together the cocoa powder and hot water and add to the butter mixture along with the melted chocolate. Beat together for a good few minutes until you have a rich creamy frosting.


Sandwich the cake together with the jam then spread the chocolate fudge icing over the top & sides, using a warm palate knife for a smooth finish.

All-In-One Chocolate Cake All-In-One Chocolate Cake

All-In-One Chocolate Cake

with Chocolate Fudge Frosting

There's always a time and place for chocolate cake....

favorite
print
like
Prep 25 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 175 g self-raising flour
  • 4 tbsps cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 150 g caster sugar
  • 2 tbsps golden syrup
  • 2 eggs
  • 150 ml milk
  • 150 ml sunflower, vegetable, groundnut or rapeseed oil
  • 3 tbsps raspberry jam
Chocolate Fudge Frosting
  • 100 g dark chocolate
  • 150 g butter, soft/room temperature
  • 1 tsp vanilla extract
  • pinch salt
  • 350 g icing sugar
  • 1 tbsp cocoa powder
  • 3 tbsps hot water

Pre-heat the oven to 140℃ fan/gas 3. Grease & lightly flour 2 x 20 cm cake tins.  


Sift the flour, cocoa powder, bicarbonate of soda & baking powder into a large mixing bowl or food processor. Add the rest of the ingredients and beat well, to give a velvety smooth batter consistency.  Pour into the tins & bake for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to completely cool.  


To make the frosting, melt the chocolate and leave to cool for a few minutes. Meanwhile, put the butter, vanilla and salt in a mixing bowl and sift over the icing sugar. Beat together until it is light and fluffy.


Mix together the cocoa powder and hot water and add to the butter mixture along with the melted chocolate. Beat together for a good few minutes until you have a rich creamy frosting.


Sandwich the cake together with the jam then spread the chocolate fudge icing over the top & sides, using a warm palate knife for a smooth finish.