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Chocolate Eggless Cake

A delicously soft, easy to make Chocolate Cake. Its a triumph of warm goodness.
Cook Time1 hr
Course: Dessert, Snack
Cuisine: Saint, Saint Cooks, Saint Helena, Saint Helena Island, St Helena, St Helena Island
Author: The Saint Cooks
Cost: £5


  • Baking Tin/s


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.


  • 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.