by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:30minutes Cook Time:30minutes Total Time:1hour Calories: 524kcal Author: Anne Carter
– Weighing scales – Measuring Spoons – Large mixing bowl – 2 Round 18 cm (7″) nonstick cake tin – Parchment/baking paper – Whisk – Silicone Spatula
FOR THE SPONGE – 150 g 5.3 oz caster sugar – 2 medium free range eggs beaten – 150 ml 5.1 floz sunflower oil – 150 ml 5.1 floz milk – 2 tbsp golden syrup – 175 g 6.2 oz self-raising white flour (self rising flour) – 2 tbsp cocoa powder – 1 tsp bicarbonate soda
FOR THE GANACHE FROSTING – 100 g 3.5 oz dark chocolate – 300 g 10.6 oz milk chocolate – 450 g 15.9 oz double cream TO ASSEMBLE – 375 g 13.2 oz Kitkats – 200 g 7.1 oz Smarties
1. Grease and line two 18cm cake tins. 2. Preheat to 180ºC (160ºC fan). 3. Whisk sugar, eggs, oil, milk, and golden syrup in a bowl. 4. Whisk in flour, cocoa, and bicarbonate of soda until smooth.
5. Spoon batter into tins. 6. Pop in oven for 30 mins until firm. 7. Let cool in tin for 10 mins, then fully on a rack.