Best Ever Chocolate Cake
Cooking time30 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 225g Stork
- 250g caster sugar
- 225g self-raising flour
- 2 teaspoons baking powder
- 4 tablespoons cocoa
- 4 eggs
- 6 tablespoons milk
- 2 teaspoons vanilla extract
- Pinch of salt
- 200g dark or milk chocolate (for the icing)
- Golden syrup (for the icing)
- Hazelnuts (for decoration)
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Grease and line two 20cm round cake tins.
- Preheat the oven to 180C/Gas Mark 4.
- Beat the Stork until light and fluffy.
- Add the eggs one at a time and beat well after each addition.
- Stir in the milk and vanilla.
- Add the dry ingredients (sieved) and mix in with a metal spoon.
- Spoon the mixture into the prepared tins and bake in the oven for 30-35 minutes or until it passes the toothpick test. Turn the cakes out onto a wire rack and leave to cool.
- For the icing melt the chocolate with some syrup (you can do this in a microwave or in a saucepan on the hob). Add the syrup until you get a flavour and consistency you are happy with.
- Sandwich the cakes together using the icing, decorating with hazelnuts. Finish with icing and hazelnuts on the top of the cake. If you don't want to use hazelnuts, any other nuts or sweets work well.
- Enjoy!
