Moist Chocolate Cake Recipe

200 g/7 oz/1¾ cups plain (all-purpose) flour

30 ml/2 tablespoons cocoa (unsweetened chocolate) powder

5 ml/1 teaspoon bicarbonate of soda (baking soda)

5 ml/1 teaspoon baking powder

150 g/5 oz caster (superfine) sugar

30 ml/2 tablespoons golden (light corn) syrup

2 eggs, lightly beaten

150 ml/¼ pt oil

150 ml/¼ pt milk

150 ml/¼ pt double (heavy) or whipping cream, whipped

Method:

Beat all the ingredients except the cream to a batter. Pour into two greased and lined 20 cm/8 in cake tins (pans) and bake in a preheated oven at 160ºC/325ºF/gas mark 3 for 35 minutes until well risen and springy to the touch. Leave to cool, then sandwich together with whipped cream.