This cake is rich, dark, moist and very morish!
2 cups Chelsea caster sugar
3 cups self-raising flour
2 tsp baking soda
1/2 cup cocoa
3 eggs, separated
2 cups milk
2 tbsp malt vinegar
2 tbsp Chelsea golden syrup
2 tsp vanilla essence
1 1/2 cups cooking oil
1 egg
whipped cream and icing of your choice for finishing cake
(makes a deep average sized cake)
Mix all the dry ingredients. Use a large bowl, beat the 3 egg whites until they are stiff. In a separate bowl, combine milk and vinegar, then add the rest of the wet ingredients, including the whole egg and the 3 egg yolks. Beat. Mix the wet and dry ingredients together, then fold in the beaten egg whites. Pour into two well-greased or baking paper lined cake tins about 20-23 cm. Bake for 25-30 minutes at 180°C. Cool on a wire rack. To serve, pile whipped cream on one cake , place the other cake on top and ice - try chocolate frosting.
Chocolate Frosting:
2 cups Chelsea icing sugar
3 heaped tbsp cocoa
25g butter, melted
boiling water
Mix all ingredients, add enough boiling water to make a smooth paste.
Spread it over the cooled cake. If you like, decorate with strawbwerries.
Tip: Use a good quality olive oil as it makes a very tasty difference.
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