This recipe is for the chocolate cake my mother made when I was a child. I have seen her make it in a roasting dish, quadrupling the recipe and it disappear in less time than it took to make. It's great because it's egg free and can be made dairy free as well. If you need it to be gluten free see the gluten free version.
It's a very traditional recipe, the only real surprise if Golden Syrup. I'll talk about that a little later.
This cake is slightly squidgy but also very light. It makes a wonderful birthday cake, especially for people with allergies. I often double the recipe, bake it in two 18cm round tins and put (mock) cream and jam in the middle.
Seen here, sporting delicious smooth chocolate icing.
Why do I love this recipe so much?
I've never, and I mean never, had a failure. Also, it's so simple and so delicious.
All you do is melt the first four ingredients in a large pot, mix the milk and baking soda together, throw that in, then add the dry ingredients. Honestly, it couldn't be simpler. Make sure you read all the instructions below to get the full picture.
You've just got to try this recipe.
I promise - you won't be sorry.
While I generally use beautiful New Zealand butter in this recipe, I have also used butter alternatives with no adverse effects. Just use the same quantities and treat it the same way. Some oil based spreads do tend to go a little oily when you try to cream them with sugar. That's not an issue in this recipe because you just melt all the ingredients.
As you know, I'm all about the alternatives. I have made this recipe with both Almond Milk and Soy Milk. It's always turned out well which makes it a good recipe if you have a dairy allergy.
Golden Syrup is a wonderful sticky syrup, not unlike black treacle in consistency, although not quite as thick.
When I first moved to Canada I was really surprised that I couldn't go into a store and buy Golden Syrup. I couldn't imagine a World without it. I tried this recipe with Maple Syrup but it just didn't work. So, I went on a hunt for Golden Syrup and I found it in the British shop. It was a different brand - Lyle's but it worked just as well. If you can't find any Golden Syrup, you could try making this one. I have never tried this recipe so can't comment on how well it will work in this recipe, but looking at it and the ingredients, it seems like it would.
You will note that this recipe doesn't have any baking powder. Instead it relies on the baking soda to rise. Unlike some other recipes you don't heat the milk before you add the baking soda, you just mix it together, then add it in.
Honestly, this recipe couldn't be easier.
People will tell you that good quality cocoa is a must. I've made this recipe with expensive dark Dutch cocoa powder as well as the cheaper brands. Either works equally well. Make sure that it's unsweetened, pure cocoa powder and has no additives.
September 17, 2020