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Chocolate Eggless Cake

Having our cake and eating it

The first episode of the GBBO season 9 done and truly sugar dusted. The credits hadn’t even began rolling before we had started planning our bake along for week two.

This week’s challenge is Cake Week — Whoooo!!

And we have decided to make Chocolate Eggless cake with Midnight Mist Coffee Liqueur filling.

Food memories and stories are a big part of Saint Cooks bread and butter, so it was a no brainer that this week’s cake would have its fair share of nostalgia and warm fuzziness thrown into the batter mix.

Chocolate Eggless cake was a childhood favourite for Robin and it’s the cake he remembers being made by his mum each week for him and his brother. It probably started his lifelong obsession with chocolate cake if you ask me.

Childhood nostalgia heaped in by the tablespoons, we wanted to add a truely St Helenian flavour and in a moment of pure inspiration raided the liquor cabinet. Locally produced Midnight Mist Coffee Liqueur from the St Helena Distillery was the perfect fit and added the punch we were looking for.

Our chocolate and coffee liqueur eggless cake was a triumph! We’ll be scoffing down hugh slices of it with a hot cuppa as we watch this week’s offering up to the cake gods. Bring on another week of Baking goodness.

See how we made it…

EJ

OUR CHOCOLATE EGGLESS RECIPE

114g butter (softened at room temperature)

280g self raising flour

56g cocoa powder

1 ½ teaspoons Bicarbonate of Soda

114g brown Sugar

4 tablespoons of Golden Syrup

340ml milk

Butter icing

150g Butter (softened at room temperature)

300g icing Sugar

Flavouring and or colouring of your choice. We used Midnight Mist coffee Liqueur from St Helena Distillery to flavour ours

 

  1. Sieve flour, cocoa and Bicarb into a bowl.
  2. Melt Butter Sugar and Golden Syrup on a low heat in a saucepan. Do not allow to boil.
  3. Once melted remove from the heat and pour the butter into the flour mixture.
  4. Add the milk and with a wooden spoon beat all ingredients until a smooth batter consistency.
  5. Lightly grease and line a 8 inch cake tin. Bake in a moderate oven (gas mark 4 or 180C) for 30 minutes.
  6. Once baked, remove and cool completely before cutting into 2 layers.
  7. Mix together the butter icing and add your liqueur (to your taste).
  8. Spread butter icing on the bottom layer of the cake, using the top layer to complete the cake.

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