Servings : one 7 or 8" cake
This decadent, chocolatey, rich and deliciously moist cake is one of the yummiest cakes, capable of satisfying even the most die-hard of chocoholics!!
- 1 1/2 cups self-rising flour (180gm)
- 2 tbsp. cocoa powder
- 1 tsp. bicarbonate of soda
- 1/4 tsp. salt
- 3/4 cup caster/grinded light brown sugar (150gm)
- 75gm melted semi-sweet/baking chocolate
- 2 eggs, at room temperature (beaten with a fork until slightly frothy)
- 3/4 cup (150ml) WARM melted butter (should not be hot, just warm to the touch. Melt then measure 3/4 cup)
- 3/4 cup milk, at room temperature (150ml)
- 1 tsp. vanilla essence
- 2 tbsp. golden syrup
You can even mix melted butter and vegetable oil if you want, in the ratio melted butter 100ml and oil 50ml.
Check how to make self-rising flour HERE
Grease a 7″ or 8″ pan and line with grease-proof paper, then grease the paper as well and dust with some flour.
Pre-heat oven to 170 C.
Sift the flour with cocoa, baking soda and salt. Add the caster/grinded sugar into the flour and stir it in until well mixed.
For a light and fluffy cake, sift the flour with salt and baking soda THREE times. Then add the sugar into it. By sifting the flour that many times you are incorporating more air into the flour, which will result in a more perfect cake.
Make a hole/well in the center of the flour. Pour in the milk, melted chocolate, warm melted butter, beaten eggs, vanilla and golden syrup.
Beat using an electric beater or mix with a whisk until all is combined and smooth. Do not over-mix, stop when everything is nicely combined and looks smooth and luxurious.
Pour the batter into prepared pan, bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake completely before applying frosting. I used my whipped ganache frosting, and you can create the swirly effect with a spoon.
HERE is the frosting recipe.