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This delicious cake is the lightest that I know. Using oil, it is very easy to make. A syrup is poured into it which gives a moistness, and the rum is optional. The chocolate cream topping and the raspberries make it special but can be left off for everyday eating. You will need a 20cm / 8ins round deep cake tin and a small saucepan for the syrup.


  • 150g (5oz) plain flour
  • 1/2 teaspoon salt
  • 2 level teaspoons baking powder
  • 25g (1oz) cocoa
  • 150g (5oz) soft light brown sugar
  • 1 teaspoon vanilla extract
  • 3 fl oz milk
  • 4 fl oz vegetable oil
  • 2 large eggs


  • 110g (4oz) granulated sugar
  • 5 fl oz (1/4 pt) water
  • 2 tablespoons rum (optional)


  • 40g (1 1/2 oz) plain chocolate
  • 15g (1/2 oz) caster sugar
  • 1 tablespoon water
  • 2 tablespoons water
  • 5 fl oz (1/4 pt) double cream


Line the base of the tin and grease it. Heat the oven to Gas 5 /190C.

Sieve the dry ingredients into a bowl. Separate the yolks of the eggs from the whites, putting the whites into a clean bowl.

Mix the yolks, milk, oil and vanilla together with a fork, stir into the dry ingredients and beat with a wooden spoon to make a smooth batter.

Whisk the whites to soft peak, fold into the mixture with a large metal spoon.

Put into the tin and bake for 40 - 50 minutes or until firm to the touch. Remove from the tin onto a cooling rack.

Syrup: in a small pan dissolve the sugar in the water then boil for 5 minutes without stirring. Cool and add the rum (if used). Replace the cake into the tin and stand it on a plate if it has a loose base. Prick with a skewer and pour the syrup over a little at a time.

Topping: Melt the chocolate carefully in a small pan with the water and the sugar, leave to cool slightly. Whip the cream to soft peak, marble in the chocolate. Put the cake on a serving plate, spread the cream over the top of the cake and pile raspberries on top.

Posted in Recipes on Aug 01, 2012