One Egg Chocolate Cake

An economical cake with a sponge-like texture which is also an excellent recipe for beginner bakers.

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Photo credit: Edmonds Illustrated Cookbook 98
Ratings (3)
Prep Time: 40 mins Servings: 10-12
  • 50g butter

    1 Tbsp golden syrup

    1 egg

    ½ cup sugar

    few drops of vanilla essence

    1 Tbsp cocoa

    1 cup Edmonds standard flour

    1 tsp Edmonds baking powder

    1 tsp Edmonds baking soda

    ¾ cup milk

    Chocolate Buttercream Icing

  • 1. Preheat the oven to 190ºC. Grease two 20cm shallow round tins and line the bases with baking paper.

  • 2. Melt the butter and golden syrup in a small saucepan and transfer to a mixing bowl. Add the egg, sugar and vanilla and beat well.

  • 3. Sift the cocoa, flour and baking powder together and dissolve the baking soda in the milk.

  • 4. Fold the dry ingredients into the mixture alternately with the milk. Pour into the prepared tins.

  • 5. Bake for 20 minutes or until the cakes spring back when lightly touched. Leave in the tins for 5 minutes before turning out onto a wire rack to cool.

  • 6. When cold, sandwich together with Chocolate Buttercream Icing.


wilhemina joy mcfadzien
wilhemina joy mcfadzien
Angeleen Managh
Angeleen Managh
QLD Australia

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