This is an old-school style of chocolate cake; descriptors such as mousse-like and fudgey have no place here. Lois’ classic chocolate cake has a lovely chocolate flavour and is moist but not dense. It’s not overly decadent or indulgent and you won’t need a lie down after eating a slice. Made with simple ingredients that you are likely to have already have on hand, this cake is a perfect cake to have for morning or afternoon tea with a cuppa.
Classic chocolate cake (Lois Daish, Dinner at Home, p.160)
150g butter, softened or at room temperature
150g brown sugar
1/4 cup golden syrup
2 large free-range eggs, at room temperature (placing whole eggs into a bowl of warm water quickly brings them to room temperature)
1/2 teaspoon vanilla (I use vanilla paste)
150g plain flour
1/3 cup cocoa (I use Blooker Cacao brand)
1 teaspoon baking powder
1/4 teaspoon cinnamon
Preheat oven to 160°C and grease and line a 20cm cake tin. Cream the butter and sugar until light and fluffy. Beat in the golden syrup, eggs and vanilla. Sift the dry ingredients into a bowl and add to the creamed ingredients alternately with the milk, and mix until smooth and lump-free. Pour into the prepared tin and bake for 45-50 minutes (use the skewer test to decide if the cake is done; a skewer inserted into the centre of the cake should have a few crumbs stuck to it when pulled back out of the cake).
Chocolate glaze (Lois Daish, Dinner at Home, p.161)
2 tablespoons caster sugar
2 tablespoons water
50g icing sugar
1 tablespoon cocoa
Put the caster sugar, butter and water into a small pot and heat gently until it boils. Sift the icing sugar and cocoa into a bowl and pour the boiling syrup on top. Stir until smooth and pour over the cake while the mixture is still warm but the cake has cooled.