'Any Tin' Chocolate Cake After School Zoom Class
Channel: Heirlooms & Wooden Spoons
Date: 2020-06-04

I am a Chef and Professional Cookery School Tutor. My daughter Dot (age 9) and I have been teaching free weekly zoom cooking classes throughout lockdown to raise awareness and funds for charity, as well as provide some free fun and learning for kids being homeschooled. 

We are proud to support The Felix Project, Cook-19 and Refettorio Felix. Please do go and check out their incredible work, providing meals and supplies to those struggling to access food during this crisis. Please consider making a donation if you have enjoyed cooking along, and follow us on Instagram @heirloomsandwoodenspoons for updates on next classes, free recipes and to share your experiences with us! We LOVE to see what you have made! 

You can also check us out on www.heirloomsandwoodenspoons.com 

Love, Laura and Dot!

INGREDIENTS

175g self-raising flour
2.5 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2.5 tbsp golden syrup
2 large eggs, lightly beaten
150ml sunflower oil, plus extra to grease
150ml semi-skimmed milk 
For the icing
100g unsalted butter
225g icing sugar
45g cocoa powder
2 ½ tbsp milk (a little more if needed)
 
METHOD

Heat oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins, a brownie tine, loaf tin or grab muffin or cupcake cases for your moulds. 

Sieve all your dry ingredients together into the bowl of your mixer (or large bowl if you are using a hand-held mixer. Beat your eggs together in a separate bowl and add to your eggs, all your other wet ingredients. Combine them well. 

Make a well in the centre of your dry ingredients and pour all wet ingredients into the centre. Beat well with an electric mixer until smooth. Pour the mixture into your tins and bake for up to 25-30 mins (if in large round tins, but as little as 12 mins if making cupcakes).  They should be well risen and have a firm bounce to the touch. 

Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack. 

To make your butter icing, place 100g unsalted butter in a bowl and beat until soft. slowly add 225g icing sugar and 40g cocoa powder (sifted in case of lumps), beat for a good three or four minutes and then add enough milk to make the icing fluffy and spreadable. it can then be used to sandwich and top a round cake, or used on individual cakes as desired.