Mandy’s Chocolate Cake

This one-pot recipe will be your new go-to chocolate cake recipe!

When I asked Joe what was one of the favourite things that his mum used to bake, he replied her chocolate cake.

So I rang my father in law and asked if he could locate the well thumbed and cocoa stained recipe book that was Mandy’s. He began to read out the recipe and I realised I knew it!

I’d already been using it, but was penned under a different name in my own recipe book. The recipe book has been amended, and it is now Mandy’s cake.

You can make this recipe all in one pot.

Things to remember is that there are two measurements of milk.
The first measurement is to ensure the sugar does not burn.
And the second measurement of milk is to help activate the baking soda, and is added last.

Mandy’s Chocolate Cake

This one pot chocolate cake will soon become you go to chocolate cake recipe.
Prep Time20 mins
Cook Time20 mins

Equipment

  • 1 Pot
  • 1 medium sized bowl (for the icing)
  • 1 28 cm x 8 cm brownie tin or
  • 1 20cm round cake tin

Ingredients

Cake

  • 125 grams butter
  • 200 grams sugar
  • 2 Tbsp golden syrup
  • 1/2 cup milk
  • cups flour
  • 2 Tbsp cocoa
  • 1 tsp baking soda dissolved in 1 cup of milk

Icing

  • 3 tbsp cocoa
  • 3 tbsp castor sugar
  • 3 tbsp water
  • 3 tbsp butter
  • cups icing sugar

Instructions

Cake

  • Pre heat your oven to 180 degrees.
  • Use a medium sized pot and melt the butter, sugar, golden syrup and milk over a medium heat on the stove top.
  • Once the mixture has melted and begun to combine add the cocoa.
  • Take the pot off of the heat and add the flour in small batches, beating after each addition.
  • Lastly add the baking soda and milk mixture.
  • Pour into your prepared cake tin and cook for 20 minutes.
  • Remove from the oven when a skewer can be inserted into the cake and come out clean.
  • Once your cake is cool to the touch – ice the cake.

Icing

  • Melt the cocoa, sugar, water and butter over a low heat until it forms a syrup.
  • Sift in your icing sugar and whip into a smooth icing.
  • Pour onto your cooled cake quickly. It will set fast so move quickly.

6 Comments

    • It’s roughly a tea cup. That’s actually what it said in Mandy’s recipe book ‘a teacup of sugar’.

    • It sure does. Just wrap tightly and pop in the freezer. Do not freeze with the icing. Ice Ince it is thawed again.

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