Chocolate Layer Cake

Always a classic, whatever the time of year, this yummy recipe from the Dairy Book of Home Cookery looks and tastes too good to pass up…

Serves 8-10

Ingredients
110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7floz) double cream, whipped
Grated chocolate to decorate

Method

1. Grease and line a deep 20.5cm (8in) round cake tin.
2. Sift flour twice with cocoa.
3. Cream butter, sugar, syrup and vanilla together until very pale in colour, light in texture and fluffy.
4. Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one.
5. Fold in milk and remaining dry ingredients with a metal spoon.
6. Transfer to prepared tin and smooth top with a knife.
7. Bake at 180°C (350°F) Mark 4 for 35-40 minutes, or until a wooden cocktail stick, inserted into centre of cake, comes out clean.
8. Turn out on to a wire rack, strip off paper and leave until cool.
9. Cut cake into two or three layers.
10. Fill and cover top with double cream, whipped until thick, or butter cream.