One Egg Chocolate Cake

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

40 mins

Prep Time

(12)

Keep my screen awake

Ingredients

Method

Preheat the oven to 190ºC. Grease two 20cm shallow round tins and line the bases with baking paper.
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.
Sift the cocoa, flour and baking powder together and dissolve the baking soda in the milk.
Fold the dry ingredients into the mixture alternately with the milk. Pour into the prepared tins.
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.
When cold, sandwich together with Chocolate Buttercream Icing.

Mumzy

Oldie but a goodie

Luna

Was great

Jeanette Dawson

I just googled this recipe as it’s not in the current book I’ve got. We used to always make it as kids growing up. Always a winner

Judith Edwards

Have used this recipe for 20 years,always a winner!

Alex

Looks delicious

Terry Watson

Have grown up making this sponge and always love it

Andre Davis

I love your recipes

Jean Arnold

Really easy to make and so mosit