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Chocolate Layer Cake

Chocolate Layer Cake

An easy chocolate cake recipe that is perfect for birthdays and special occasions or just to whip up and share! This version is sandwiched together with double cream to make it even more indulgent.



Chocolate Layer Cake

Ingredients

Self-raising flour 110g (4oz)

Cocoa powder 2 tbsp

Butter 110g (4oz)

Caster sugar 110g (4oz)

Golden syrup 25g (1oz)

Vanilla extract ½ tsp

Eggs 2

Milk 4 tsp

Double cream 200ml (7fl oz)

Chocolate curls to decorate (optional)

Instructions

1

Preheat oven to 180°C/160°fan/Gas 4. Grease and line two 18cm (7in) sandwich tins.

2

In a bowl sift flour twice with cocoa powder.

3

In a separate bowl cream together butter, caster sugar, syrup and vanilla extract until pale and fluffy. Beat in eggs, one at a time, adding 1 tablespoon flour with each one.

4

Gently fold in milk and remaining flour with cocoa.

5

Spoon cake mixture into prepared tins and smooth the tops. Bake for 20 minutes or until the surface springs back when touched gently.

6

Turn out onto a wire rack, remove baking paper and leave to cool completely.

7

Carefully cut cake in half horizontally. Whip cream until soft peaks form and use half to sandwich cakes together. Spread remaining cream on top and sprinkle with chocolate curls, if using.

I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

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