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Perfectly Dark Chocolate Cake

This cake uses Dr. Oetker Fine Dark Cocoa Powder to create an indulgent treat for all the family.

8 servings

Easy 120 Minutes



For the recipe  Perfectly Dark Chocolate Cake

For the Cake:

100 g Lightly Salted Butter (3 ½ oz)
200 ml Golden Syrup (7 oz)
75 g Dark Brown Sugar (3 oz)
2 Dr. Oetker Fine Dark Cocoa Powder x 2 sachets (50g)
115 g Plain Flour (4 oz)
1 Dr. Oetker Baking Powder Sachet (1tsp)
125 ml Evaporated Milk (4 ½ fl.oz)
2 Medium Eggs

To Decorate:

50 g Icing Sugar (2 oz)




Perfectly Dark Chocolate Cake

Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 6cm (2 ¼ inch) deep, 15cm (6inch) diameter round tin. Put the butter in a saucepan with the syrup and brown sugar. Heat gently, stirring until melted. Remove from the heat and cool for 10 minutes.


Reserve 5ml (1 tsp) of the Cocoa Powder. Sift the remaining Cocoa along with the flour and Baking Powder into a bowl. Make a well in the centre.


Mix the egg and milk together and pour into the well, along with the melted syrup mixture and stir until well blended.


Pour into the tin and bake for 50 minutes - 1 hour until risen and just firm to the touch – a skewer inserted into the centre should come out clean. Leave to cool for 10 minutes then remove from the tin and place on a wire rack to cool completely. Wrap in parchment and foil and store for at least 24 hours to allow the flavour and texture to develop.


To decorate, sieve the icing sugar into a bowl along with the reserved Cocoa Powder. Gradually blend in approx. 10ml (2 tsp) warm water to make a smooth, drizzling icing. Transfer to a small uncut piping bag, snip off the end and pipe the icing over the top of the cake allowing the icing to drip down the sides. Stand for a few seconds to firm before serving.

Nutritional Information for the recipe Perfectly Dark Chocolate Cake

Per Serving Per 100 g / ml
Energy 1470 kJ
351 kcal
1428 kJ
341 kcal
Fat 14.57 g 14.14 g
Carbohydrate 48.12 g 46.72 g
Protein 5.67 g 5.50 g