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Best Ever Chocolate Cake
Best Ever Chocolate Cake
Prep time
30 minutes
Cooking time
30 minutes
Servings
12 portions
Difficulty
Easy
Ingredients
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)
Instructions
how_make
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!
