Eggless Chocolate Cake
- Preparation and cooking time
- Total time
- Easy
- Serves 10
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Showing items 1 to 6 of 6
85g Butter, plus extra for greasing
- 2 tbsp Golden Syrup
- 1 tbsp Vanilla Extract
- 300g Self Raising Flour
- 100g Caster Sugar
- 25g Cocoa Powder
- 1 tsp Bicarbonate of Soda
FOR THE CHOCOLATE GLAZE
- 100g Dark Chocolate, broken into pieces
- 3 tbsp Golden Syrup
Method
step 1
Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tinstep 2
Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combinestep 3
Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.step 4
To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving
