RCI-BR.004.0452.001
Rich and Easy Egg Free Chocolate Cake
My parents own a traditionally-run sheep farm in the Falkland Islands. Cruise ship tourists come to visit and enjoy the experience. I cook this chocolate cake for my mum to serve to her visitors.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 170 g
- 110 g
- 2 tablespoons
- 250 ml
- 2 drops
- 170 g
- 55 g
- 1 teaspoon
- 1 teaspoon
Method
1
Preheat the oven to 350°F (175°C) and grease a 6-inch round cake tin with butter or cooking spray.
2
Melt the butter with golden syrup in a saucepan over medium heat, stirring occasionally until fully combined.
3 minutes
3
Remove from heat and stir in the sugar until dissolved, then add the milk and vanilla extract (if using).
4
Sift together the plain flour, cocoa powder, baking powder, and bicarbonate of soda into a large mixing bowl.
5
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
6
Transfer the batter to the prepared tin and smooth the top with a spatula.
7
Bake in the preheated oven for 30 minutes until a toothpick inserted into the centre comes out clean or with just a few moist crumbs.
30 minutes
8
Remove the cake from the oven and allow it to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.