Chocolate Cake – Broighter Gold Rapeseed Oil

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Chocolate Cake

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Just another Choco Cake Recipe!


  • 175g(6oz) Plain Flour
  • 2 level tbsp Cocoa Powder
  • 1 level tsp Baking Powder
  • 1 level tsp Bicarbonate of Soda
  • 150g (5oz) Caster Sugar
  • 2 level tbsp Golden Syrup
  • 2 Medium Eggs
  • 140ml (1/4 pt) Milk
  • 140ml (1/4pt) Broighter Gold Rapeseed Oil
  • Icing sugar, mint leaves & raspberries to decorate


  1. Preheat oven to 170c
  2. Mix together between two tins, greased and base line with baking parchment.
  3. Bake for 40-45 mins or until the cakes spring back when lighly pressed in the centre. Remove from the oven and leave to cool in the tins for 5 -10 mins, then transfer to a wire rack to cool immediately.
  4. The cakes may be eaten plain or stacked and filled with your choice of filling, such as raspberry jam.
  5. Sprinkle with icing sugar and decorate with fresh raspberries and mint leaves, if you like.

Temp: 170c
Container: 7inch
Without animal fat (a treat of your cholesterol is too high)
Serves: 6-8
Calories per serving: 330 Fat per serving: 17g

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