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2 oz butter
4 oz caster sugar
4 tbsp golden syrup
4 tsp cocoa powder
2 tsp bicarbonate of soda
2 tsp baking powder
8 oz plain flour
10 fl oz buttermilk
Filling:
4 oz icing sugar
2 oz butter
few drops of vanilla essence (optional)
1-2 tbsp milk
Icing:
4 oz icing sugar
2 tsp cocoa powder, plus extra for
sprinkling
1 tbsp hot water |
Method :
- Preheat the oven to 180C Gas Mark
4, grease and line two 7 in round sandwich tin.
- To make the cake, put all the
ingredients except the flour and buttermilk into a pan and heat
gently until the butter and syrup have melted.
- Sift the flour and fold into the
melted mixture.
- Make a well in the centre and add
the buttermilk all at once and beat well to a fairly thick batter.
- Pour into the tins and bake for
25-30 minutes, until firm to the touch.
- To make the filling, beat together
the icing sugar, butter, vanilla essence, if using, and enough milk
to make it spreadable.
- Sandwich the cakes together with
the filling.
- To make the icing, sift the icing
sugar into a bowl.
- Dissolve the 2 tsp cocoa powder in
the hot water and stir it into the icing sugar.
- The icing should be thick enough
to coat the back of a spoon.
- Spread the icing over the top of
the cake, then sprinkle cocoa powder over it.
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