Ingredients
- 150ml sunflower oil, plus extra for the tin
- 175g self-raising flour
- 2 tbsp cocoa powder
- 1 teaspoon bicarbonate of soda
- 150g caster sugar
- 2 tbsp golden syrup
- 2 large eggs, lightly beaten
- 150ml semi-skimmed milk
- 100g unsalted butter
- 225g icing sugar
- 40g cocoa powder
- 2½ tbsp milk (a little more if needed)
Method
- 1. Grease two 18 cm cake tins and grease the bottoms. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl and mix well.
- 2. Make a well in the centre and pour in the milk, eggs, sunflower oil and golden syrup. Whisk well with an electric whisk.
- 3. Divide the batter between two baking dishes, and bake in HYSapientia Air Fryer Oven at the preheated temperature for 40 minutes, or until the mixture is firm to the touch. Place on cooling rack after removing from oven and chilling for ten minutes.
- 4. In a bowl, soften the unsalted butter with a whisk. Gradually sift in the cocoa and icing sugar, then stir in just enough milk to make a fluffy, spreadable glaze.
- 5. Spread more butter icing on the top and sides of the cake after you have put the two cakes together. Recipe from HYSA KITCHEN.
