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Chocolate Cake Recipe

Yields8 ServingsTotal Time55 mins

Simple, quick and absolutely delicious Chocolate Cake Recipe, Perfect for a family treat.

CHOCOLATE CAKE RECIPE

 200 g PURE SPREAD
 175 g CASTER SUGAR
 275 g SELF RAISING FLOUR
 3 tbsp COCOA POWDER
 ½ tsp SALT
 1 tsp BICARBONATE OF SODA
 300 ml SOYA MILK
 3 tbsp GOLDEN SYRUP
 ½ tsp VANILLA ESSENCE
FOR THE ICING:
 175 g PURE SPREAD
 300 g ICING SUGAR
 25 g COCOA POWDER
 ½ tsp VANILLA ESSENCE
 1 TIN CHERRIES (DRAINED AND STONED)
1

Mix together the Pure spread and the sugar.

2

Sift in the flour, salt and cocoa.

3

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.

4

Pour into the tin and bake for 40 minutes. Cool on a wire rack.

5

To make the icing mix together the icing ingredients until smooth.

6

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.

7

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.

8

Tip: 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.

Nutrition Facts

Serving Size 8

Servings 8