Chocolate Sponge with Fudgey Icing

Name: Chocolate Sponge with Fudgey Icing
Total time: 2400 s
Yield: 8 restrained pe
Cuisine: British
Ingredients: 175 grams self raising flour; 2 tablespoons cocoa; 1 teaspoon Baking soda; 150 grams caster sugar; 2 tablespoons golden syrup; 150 ml sunflower oil; 2 large eggs; 150 ml semi-skimmed milk; 1 teaspoon vanilla essence; 50 grams unsalted butter; 100 grams icing sugar; 20 grams cocoa powder; 1 drop semi-skimmed milk if necessary

Mal Content @MALContentKiwi

This cake recipe is super easy and super delicious and I use it all the time when I need chocolate cake (which is quite often).

Mal Content @MALContentKiwi

This cake recipe is super easy and super delicious and I use it all the time when I need chocolate cake (which is quite often).

Saved

Ingredients

40 minutes

8 restrained pe

175 gramsself raising flour
2 tablespoonscocoa
1 teaspoonBaking soda
150 gramscaster sugar
2 tablespoonsgolden syrup
150 mlsunflower oil
2large eggs
150 mlsemi-skimmed milk
1 teaspoonvanilla essence
Icing
50 gramsunsalted butter
100 gramsicing sugar
20 gramscocoa powder
1 dropsemi-skimmed milk if necessary

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Steps

40 minutes

1

Heat the oven to 170 degrees celsius
2

Line a spring form round baking tin with baking paper
3

Put the dry ingredients in a bowl and mix together. Make a well in the middle and add all the other ingredients.
4

Blend all ingredients well. Note that the mix is quite a wet mix - but don't be concerned.
5

Pour the mixture into the lined baking tin and cook for around 40 minutes.
6

Test the cake by inserting a skewer or thin knife. If it comes out clean then you are done.
7

Rest the cake for 10 minutes before taking out of the tin. Rest until cooled.
8

To make the icing, mix the room temperature butter, icing sugar and cocoa in a bowl. If it seems to dry and a smidge of milk to smooth it out and make it a bit wetter.
9

Once the cake is cooled, spread the icing on the top. Cut into pieces and enjoy!