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Recipe Ingredients
  • 200g Pure spread
  • 175g caster sugar
  • 275g self raising flour
  • 3 tbsp cocoa powder
  • ½ tsp salt
  • 1 tsp bicarbonate of soda
  • 300ml soya milk
  • 3 tbsp golden syrup
  • ½ tsp vanilla essence
  • 175g Pure spread
  • 300g icing sugar
  • 25g cocoa powder
  • ½ tsp vanilla essence
  • 1 tin cherries, drained and stoned

Preheat oven to 180°C/gas mark 4.Grease two 18cm tins with Pure spread and line the base with baking parchment.

Mix together the Pure spread and the sugar. Sift in the flour, salt and cocoa.

Dissolve the bicarbonate of soda in 1 tbsp soya milk and pour this into the mixture with the remaining milk and vanilla essence. Beat together to make a smooth batter.

Pour into the tin and bake for 40 minutes. Cool on a wire rack.
To make the icing mix together the icing ingredients until smooth. Once the chocolate cake is cooled, fill the middle of the chocolate cake with tinned cherries and then spread the icing over the top and sides of the cake.

Tip: If you’ve used the right tin and you’ve got a good oven, the timings stated in the chocolate cake recipe should be accurate. A cake that is cooked through should feel the same if pressed around the edges or in the middle. Also, a skewer inserted in the centre should come out dry. If your cake is not properly cooked but looking brown, you can cover it with a bit of dampened greaseproof paper.