Step 1: Pre-heat oven to 180ΒΊC/350ΒΊF/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
Step 2: Sieve the flour, Cocoa Powder and Bicarbonate of Soda into a bowl.
Step 3: Add the sugar and mix well. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.
Step 4: 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.
Step 5: Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the Fine Dark Cocoa Powder in to the icing.
Step 6: Sandwich the two cakes together with butter cream icing. To make the icing place the butter in a bowl and beat until soft.
Step 7: Cover the sides and the top of the cake with more butter icing and use a palette knife to create swirls on top of the cake and to decorate.
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
1679
kJ
401 kcal |
1645
kJ
393 kcal |
Fat | 22.09 g | 21.66 g |
Carbohydrate | 44.41 g | 43.54 g |
Protein | 4.79 g | 4.70 g |
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