Moist Chocolate Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz butter
  • 6oz light soft brown sugar
  • 6oz black treacle
  • 4 eggs
  • 6oz self-raising flour
  • 2oz cocoa


    Cream together the butter, sugar and treacle. Gradually beat in the eggs, adding a tablespoon of sieved flour with the last amount of egg. Sieve together flour and cocoa and fold into the creamed mixture. Turn into two greased and bottom-lined 8-9 inch sponge sandwich tins and bake at 350°F, 180°C, gas mark 4 for fifty minutes. Turn out. When cold sandwich together with fresh cream or buttercream and top with chocolate glacé icing.