Really Moist Chocolate Cake
Lovely double layer chocolate cake which is perfect for any celebration.
190g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
150g caster sugar
2 tbsp golden syrup
2 eggs
150ml sunflower oil
150ml milk
2 tbsp cocoa powder
Icing
200g white chocolate, broken into small pieces
150ml double cream
125g cream cheese
100g raspberries, to decorate
Preheat the oven to 180°C/350°F/Gas 4.
Grease and line 2 x 20cm springform sandwich tins.
Add the flour, bicarbonate of soda, baking powder and caster sugar to a bowl and stir.
Make a well in the centre, add the golden syrup, eggs, sunflower oil and milk.
Using a handheld whisk, blend together well.
Pour this mix into the tins and bake for 25 minutes or until golden on top and cooked through.
Leave to cool on a wire rack.
To make the icing, add the white chocolate pieces to a bowl.
Heat the double cream in a small saucepan until very hot.
Pour the hot cream over the white chocolate to melt it.
Pour over the cream cheese and mix well.
Transfer to the fridge to cool and thicken.
Once cooled, spread one layer with icing and sandwich this between the two cakes.
Spread the top layer with the rest of the icing, scatter with raspberries and serve.
