Egg Free Chocolate Cake

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This is the nicest every-day chocolate cake that I bake, and it just happens to be egg-free!

This quantity produced 1 layer of a 10″ square cake, or fills two 7″ sandwich tins.  I tripled the quantities when I was making this though and taking photos, making 1 deeper cake and 4 layers in sandwich tins, so please don’t be fooled by the volumes in the pictures!

  • 95g Unsalted Butter
  • 1 tbsp Golden Syrup
  • 1 heaped tbsp Seedless Raspberry Jam
  • 1/2 tsp Vanilla Extract
  • 250g Plain Flour
  • 1/2 tsp Salt
  • 30g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 60g Caster Sugar
  • 1/2 pint of warm water

Melt the butter and golden syrup in a pan, or in the microwave as I have done here.

When melted, add the seedless raspberry jam and the vanilla extract to the melted butter and golden syrup.

Mix together all the dry ingredients.

Add the butter, syrup, jam and vanilla mix to the dry ingredients and mix well.

If you leave the mix at this point for any length of time, you will end up with a lumpy mix, so as soon as you can, add about 1/2 pt of warm water and mix very well.

This will eventually give a very soft mixture.

Spoon into 2 greased or lined sandwich tins.  These greaseproof tin liners are really good to use – saving on the washing up, and it is much less fiddly!  These came from Sainsburys, but are available at other outlets.

Bake for about 30 mins at 180c until an inserted metal skewer comes out clean.

Allow to cool, and sandwich with cream, buttercream or jam.  I have used Chocolate Buttercream Icing and Raspberry Jam, covered it with Chocolate Buttercream and decorated with Sugar Coated Chocolate Drops.

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One Response to Egg Free Chocolate Cake

  1. Pingback: Chocolate Cake Pops | Sarah Bakes

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