Now, I hold my hands up and admit I am a bit of a chocolate fiend. Given a dessert menu, my eyes are automatically drawn to the word “chocolate”, and I am a firm believer that chocolate maketh man more productive!
This particular recipe is one I have used for years, primarily because it’s quick and easy – no need to get out the mixer or soften the butter. I have often rustled it up on my coffee break while working from home.
The recipe uses oil and milk and always comes out lovely, moist and spongy. I love nuts, so I’ve cheated a wee bit and used a bar of chocolate with hazelnuts for the icing along with a couple of tablespoons of hazelnut chocolate spread.
It’s not a bad idea to make this as cupcakes if you want to stick to a small portion size and periodically grab one throughout the working week – just give it 30 seconds in the microwave and it will come out warm and scrumptious.
Prep time: 20 minutes
Cooking time: 35 minutes
- 170g self-raising flour
- 70g caster sugar
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 2 eggs, beaten
- 150ml canola/sunflower oil
- 150ml semi-skimmed/whole milk
- 2 tbsp golden syrup
- 100g chocolate bar with nuts
- 2–3 tbsp hazelnut chocolate spread, for icing (more can be used in between the layers too)
- walnuts or other nuts, to decorate
- Preheat oven to 180°C and grease and line two 18cm sandwich tins or one deep 18cm baking tin.
- In a large bowl, mix together the dry ingredients.
- In a another bowl, lightly beat the eggs, then add the oil, milk and golden syrup and mix well.
- Make a well in the centre of the dry ingredients and pour in the oil and milk mixture, mixing well until smooth.
- Pour into the cake tin(s) and bake for about 30–35 minutes, until risen and spongy to the touch.
- Once the cake is cool, melt the chocolate bar in a bowl placed over hot water – be careful not to get any water into your chocolate or it will dry up and curdle.
- Add 2–3 tbsp hazelnut chocolate spread and mix thoroughly (this will be lumpy because of the nuts).
- Evenly frost the cake with the hazelnut mixture. If you’re making a sandwich cake, use the hazelnut spread between the two layers. Decorate with nuts on top and/or on the sides.
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