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Chocolate Eggless Cake

A delicously soft, easy to make St Helena Chocolate Eggless Cake. It’s a triumph of warm fuzziness goodness, made with your favourite liqueur filling .

St Helena Eggless Cake

How to make St Helena Chocolate Eggless Cake

Chocolate Eggless Cake

A delicously soft, easy to make Chocolate Cake. Its a triumph of warm goodness.
Course Dessert, Snack
Cuisine Saint, Saint Cooks, Saint Helena, Saint Helena Island, St Helena, St Helena Island
Author The Saint Cooks
Cook Time 1 hour
Cost £5

Equipment

  • Baking Tin/s

Ingredients

Chocolate Eggless

  • 114 g Butter (Softened at room temperature)
  • 280 g Self Raising Flour
  • 56 g Cocoa Powder
  • 1 ½ Tsp Bicarbonate of Soda
  • 114 g Brown Sugar
  • 4 Tbsp Golden Syrup
  • 340 ml Milk

Butter Icing

  • 150 g Butter (Softened at room temperature)
  • 300 g Icing Sugar
  • Flavouring and or colouring of your choice We used Midnight Mist coffee Liqueur from St Helena Distillery to flavour ours.

Instructions

  • Sieve flour, cocoa and Bicarb into a bowl.
  • Melt Butter Sugar and Golden Syrup on a low heat in a saucepan. Do not allow to boil.
  • Once melted remove from the heat and pour the butter into the flour mixture.
  • Add the milk and with a wooden spoon beat all ingredients until a smooth batter consistency.
  • Lightly grease and line a 8 inch cake tin. Bake in a moderate oven (gas mark 4 or 180C) for 30 minutes. Or if you have two separate sandwich cake tins, divide the mixture between the two and bake a moderate oven (gas mark 4 or 180C) for 18-20 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  • Once baked, remove and cool completely. If using a single cake tin cut into 2 layers.
  • Mix together the butter icing and add your liqueur (to your taste).
  • Spread butter icing on the bottom layer of the cake, using the top layer to complete the cake.
St Helena Eggless Cake recipe
St Helena Chocolate Eggless Cake
Saint Eggless Cake
Chocolate Cake

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