Chocolate Layer Cake

Written By Deborah Griffith

8 ounces (scant 2 cups) all-purpose flour
½ teaspoon salt
1 ounce (1/4 cup) cocoa
1 teaspoon baking powder
½ teaspoon baking soda
2 ounces (1/4 cup) sugar
3 ounces (6 tablespoons) butter
1 tablespoon golden syrup (available online; substitute corn syrup if necessary)
1 cup water
Mix dry ingredients in a medium bowl. Melt butter and golden syrup over low heat; when fully dissolved, stir into dry ingredients along with water. Mix gently; batter will form a very soft consistency. Pour into a greased 10x7” baking dish (or two smaller baking tins). Bake 20-30 minutes at 350°F (180°C). Turn cake out when cold. Cut in half crosswise; then, sandwich halves together with Mock Whipped Cream or Chocolate Spread.

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press, 2014.

Deborah Griffith
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