---

---

• 185g self – raising flour
• ½ tsp baking powder
• 30g cocoa powder
• 140g caster sugar
• ½ tsp bicarbonate of soda
• 210g milk
• 210g vegetable oil
• 3 medium eggs (150g)
• 40g golden syrup

1. Preheat your oven to at 220ºC/200ºC fan/gas 7 (425ºF/ 400ºF fan)
2. Lightly oil a 12 hole muffin tin or 2 x 20cm/8inch cake tins.
3. In a large mixing bowl whisk together the milk and golden syrup until the syrup has dissolved into the milk.
4. To the milk add the vegetable oil and eggs, whisk until completely combined.
5. In a separate bowl sift all dry ingredients, then add these to the wet mixture. Mix until just combined, so you can no longer see any streaks of flour.
6. At this point you can cover your cake batter, leave it in the fridge overnight and bake it tomorrow.
7. Pour into your prepared cake tin or moulds, if using a muffin tin or individual mould, fill to 3/4 full. Bake for 15-18 minutes for small cakes, 25 minutes for large cakes or until a knife inserted into the middle comes out clean.
8. Remove from the oven and allow to cool.
9. Decorate with your favourite icing or just enjoy this cake with a little drizzle of cream.