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Chocolate Cake Recipe

Elvis Elvis

Chocolate Cake Recipe gives you rich, moist chocolate cake which is delightfully quick and simple to make.

Ingredients

Quantities for
.
12in x 10in
(30cm x 25cm)
tin
9in(22.5cm)
square tin
8in (20cm)
2pt(1L)
pudding
basin
2 4in(10cm) round tins
plain flour
16oz (450g)
12oz (340g)
10oz (285g)
6oz (170g)
3oz(85g)
bicarbonate of soda
1 1/2 tsp (7,5ml)
1tsp (5ml)
1tsp (5ml)
1/2 tsp (2,5ml)
pinch
baking powder
3 tsp
(15ml)
2tsp (10ml)
1 1/2 tsp (7,5ml)
1tsp (5ml)
pinch
cocoa powder
4tsp(60ml)
3tsp(45ml)
2tsp(30ml)
1 1/2 tsp (22.5ml)
1 tsp (15ml)
soft brown sugar
10oz (285g)
7oz (200g)
6oz(170g)
4oz(115g)
2oz(60g)
butter
7oz (200g)
5oz(140g)
4oz(115g)
2oz(60g)
1oz(30g)
milk
1 1/4 cup (355ml)
1 cup (285ml)
3/4 cup (215ml)
1/2 cup (140mm)
1/4 cup (70ml)
golden syrup
4tsp(60ml)
3tsp(45ml)
2tsp(30ml)
1 1/2 tsp (22.5ml)
1 tsp (15ml)
eggs
4
4
2
1
1
approximate cooking time
50-60mins
50-60mins
50-60mins
50-60mins
25-30mins

 Chocolate Cake Recipe

Method
Grease the tin and line it with greaseproof paper.

Sift the flour, soda, baking powder, and cocoa into a mixing bowl, and stir in the sugar.

Put the butter and milk into a small saucepan and place over a very gentle heat until the butter has melted.

Add the syrup, eggs, melted butter, and milk to the bowl of dry ingredients and with a wooden spoon beat the mixture to a smooth batter.

Pour the mixture into the tin and place in a preheated oven at 160°C (325°F), Gas mark 3.

Bake for the approximate time shown above, until the cake is firm to the touch and a skewer inserted into its centre comes out clean.