Chocolate Heaven Cake

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Recipe by Cook Vegetarian
Serves 12
Ready in 30 to 60 mins

Ingredients

  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g caster sugar
  • 2 free-range eggs, beaten
  • 150ml Borderfields cold pressed rapeseed oil
  • 150ml semi skimmed milk
  • 2 tbsp golden syrup

    • For the filling and topping

  • 75g unsalted butter
  • 175g icing sugar
  • 3-4 tbsp cocoa powder
  • drop of milk

How To Cook

  1. Preheat oven to 180C/350F/Gas 4. Grease and line two 18cm sandwich tins.
  2. Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, Borderfields coldpressed rapeseed oil and milk. Beat well until smooth.
  3. Spoon the mixture into the two tins and bake for 25-30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
  4. To make the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder. Add enough milk to make the icing fluffy and spreadable.
  5. Sandwich the two cakes together with the butter icing and cover the sides and the top. Scatter with fresh fruits and drizzle with a good quality melted chocolate for extra yum!
    6. www.borderfields.co.uk
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Chocolate Heaven Cake
  • Recipe by Cook Vegetarian
  • Serves 12
  • Ready in 30 to 60 mins
    Ingredients
  • 175g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 150g caster sugar
  • 2 free-range eggs, beaten
  • 150ml Borderfields cold pressed rapeseed oil
  • 150ml semi skimmed milk
  • 2 tbsp golden syrup
  • [hd]For the filling and topping[/hd]
  • 75g unsalted butter
  • 175g icing sugar
  • 3-4 tbsp cocoa powder
  • drop of milk
    How to Cook
  1. Preheat oven to 180C/350F/Gas 4. Grease and line two 18cm sandwich tins.
  2. Sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, Borderfields coldpressed rapeseed oil and milk. Beat well until smooth.
  3. Spoon the mixture into the two tins and bake for 25-30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
  4. To make the icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder. Add enough milk to make the icing fluffy and spreadable.
  5. Sandwich the two cakes together with the butter icing and cover the sides and the top. Scatter with fresh fruits and drizzle with a good quality melted chocolate for extra yum!
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