Moist Chocolate Sandwich

For 8-10 portions you need

4 oz. margarine or cooking fat
4 oz sugar
1 level tablespoon golden syrup
2 eggs
6 oz. self-raising flour (or plain flour and 1 1/2 level
teaspoons baking powder)
1 oz. cocoa
1 tablespoon milk


2 oz. butter or margarine
2 oz. sieved icing sugar
1/2 oz. cocoa


sieved icing sugar

  • Cream margarine or cooking fat, sugar and syrup until soft.
  • Whisk eggs, beat gradually into the fat mixture, if the mixture shows signs of curdling add a little sieved flour.
  • Sieve the flour or flour and baking powder with cocoa and fold in gently, with a metal spoon, add the milk.
  • Put into greased and floured or lined tins.
  • Bake for time and temperature given.
  • Test cakes before removing from oven – press gently with finger, if no impression remains cake is cooked.
  • Cool on wire cooling tray then sandwich with chocolate butter icing made by creaming butter and sugar until soft, then add cocoa, top with sugar.

Oven temperature: 375°F. -Gas Mark 4-5
Oven position : about 2 rungs from top of oven

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