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This cake is easy to make and is a treat for anybody with a chocoholic tendency, thanks to its satisfyingly fudgey texture.  Interestingly it is made without eggs, so is a good recipe for those with egg allergies. It is impressive enough to serve as a dessert at a dinner party with a splash of cream, or just as an afternoon tea bake.




  • 450g plain flour
  • 6 tablespoons unsweetened cocoa powder (I use Green & Black’s)
  • 2 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 300g caster sugar
  • 125ml vegetable oil
  • 300 ml water
  • 2 tablespoons distilled white vinegar
  • 2 tsp vanilla extract

Paste for the icing

  • 225g icing sugar
  • 25g unsweetened cocoa powder
  • 75g butter, diced
  • 1 tablespoon golden syrup
  • 4 tablespoons milk


  1. Preheat oven to 180C/160Fan/Gas Mark 4
  2. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Stir in the sugar
  3. In a separate bowl combine all the wet ingredients and stir well
  4. Pour the wet ingredients into the dry ingredients and beat well until mixture is smooth
  5. Pour the batter into a well greased 23cm round loose base/springform cake tin and bake for approximately 1 hour until a skewer inserted in the centre comes out clean. If the cake appears to be getting too dark, place a piece of foil over the top
  6. Remove from the oven and leave to cool in the tin
  7. Whilst the cake is cooling make the icing by sifting the icing sugar and cocoa powder into a bowl, make a well in the centre
  8. Gently heat the butter, golden syrup and milk until the butter has melted. Pour into the icing sugar mixture and beat with a wooden spoon. This will take a little time and patience. As the mixture cools it will thicken.  You want the icing to have a soft fudge spreading consistency
  9. Remove cake from the tin and spread the icing mixture over the top and sides. Decorate with whipped cream if desired.

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