Easy Chocolate Cake


This recipe originated from my Mum. The recipe came with her new food processor some 30 years ago and, since making it the first time, it has been a family favourite.

It is very easy to make and can be made into muffins or loaf tin cakes depending on what you are after.

This recipe makes 2x 21cm diameter cakes or 24 muffins.

I sometimes omit the syrup and add 2 tablespoons of Horlicks instead. This gives it a lovely hint of malt, topped with malty butter icing and Maltesers and you have our regular birthday cake, as requested by the boys.


330g plain flour

4 tablespoons cocoa powder

2 level teaspoons bicarbonate of soda

2 level teaspoons baking powder

250g caster sugar

4 tablespoons golden syrup

4 eggs, beaten

275mls milk

275mls vegetable oil


Preheat the oven to 170degrees Centigrade.

Grease and line two 23cm cake tins.

Measure flour, cocoa, bicarb, baking powder and sugar into the food processors bowl, give it a whizz to mix and get rid of any lumps.

Add syrup and eggs.

Start the processor and slowly pour the oil and milk in, you should have quite a runny batter now.

Pour the batter into your prepared tins and bake for 35-40mins.

Remove from oven, pop out of their tins and remove baking paper, allow to cool on a wire rack.

Sandwich cakes together with raspberry jam and ice.

Icing Ingredients

50g butter

4 tablespoons cocoa powder

3 tablespoons milk

140g icing sugar


Melt the butter in a pan.

Add the cocoa powder and blend well.

Pour the milk in, add the sugar and mix well.

Cook over low heat for 1 minute.

Set aside to cool in the pan





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