Rich and easy egg free chocolate cake
- 170g (6 oz) butter
- 110g (4 oz sugar
- 2 tablespoons golden syrup
- 250ml milk
- 2 drops of vanilla extract (optional)
- 170g (6 oz) plain flour
- 55g (2 oz) cocoa
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
Prep:8min › Cook:1hr › Ready in:1hr8min
- Melt the butter, sugar, syrup and milk over a low heat.
- Once melted add the flour, cocoa, baking powder and bicarb.
- Stir well and pour into a greased tin (I pour into two loaf tins but one larger tin is fine).
- Cook for 1 hour on 180 C / gas 4. Test with a skewer - if the mixtures sticks then cook for a little longer.
I made this recipe into 12 cupcakes and it was absolutely delicious. Very easy to make and just took 20 minutes in the fann oven at 160 deg: - 12 Sep 2012
I have been asked by a friend to make a birthday cake for her son who has an egg allergy. I'm a cake maker by trade and have never really entertained the idea of dealing with allergies. But, for my friend, I thought I would give this recipe a go. It seemed the best out of all the others. All I can say is, it's amazing! However, I used my Kenwood Chef with the whisk attachment, as the first time I made it, in my trial, I had lots of floury lumps in it. I added the liquid slowly to the dry mixture. All in all, a perfect cake - 25 Sep 2012
This is by far the best chocolate cake I have ever made. Really moist and very chocolaty! Tastes like Chocolate Fondant without the runny middle. I didn't use all the melted ingredients in the cake mix as it would have made it too runny in my opinion (but I made cupcakes).... so used the left over butter/syrup/milk mix with some cocoa powder and icing sugar to make the icing . I made this into cupcakes so reduced cooking time to 20 mins and they were perfect. Will be making again.....also simple enough to make with the kids. - 24 Aug 2011