Easy 'No Beat' Chocolate Cake With Frosting Recipe

Name: Easy 'No Beat' Chocolate Cake With Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups self raising flour; 1 1/2 cups sugar; 8 tablespoons cocoa; 160 g butter, chopped; 4 tablespoons golden syrup; 1 teaspoon bicarbonate of soda; 1 teaspoon vanilla extract; 2 1/2 cups boiling water; frosting ingredients; 50 g butter, melted; 1 1/2 cups icing sugar; 2 tablespoons milk; 2 tablespoons cocoa; 1 teaspoon vanilla extract

Servings: persons

3 cups self raising flour
1 1/2 cups sugar
8 tablespoons cocoa
160 g butter, chopped
4 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
2 1/2 cups boiling water
frosting ingredients
50 g butter, melted
1 1/2 cups icing sugar
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla extract

1
Heat oven to moderate temp (180C).
2
Grease large square baking tin.
3
Into a large bowl sift flour and cocoa, then mix in sugar.
4
Place on top of dry ingredients butter, golden syrup, bi-carb and vanilla.
5
Pour over boiling water and mix well until all butter is melted.
6
Cook for 45 mins to 1 hour or until cooked ( when skewer comes out clean).
7
CHOCOLATE FROSTING.
8
Sift icing sugar and cocoa into a bowl.
9
Add all other ingredients and mix well.
10
Spread on top of cooled cake.

2592

kcal

Calories

199

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups self raising flour, 1 1/2 cups sugar, 8 tablespoons cocoa, 160 g butter, chopped, and more.

Yes, Easy 'No Beat' Chocolate Cake With Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy 'No Beat' Chocolate Cake With Frosting

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