Move over carrot cake, enter apple juice cake. The chocolate fudge icing can be used on other cakes too.
Sieve flour, cocoa, bicarbonate of soda, and baking powder into a large mixing bowl.
Make a well in the centre and add sugar and syrup.
Gradually stir in the eggs, oil, and Apple Juice and beat well to make a smooth batter.
Pour batter into two greased and lined 8” (20cm) sandwich tins.
Bake in preheated oven 170C / 325F / Gas 3 for 30 to 35 mins. Turn out and leave to cool.
Sandwich your cakes together with apple jam, or make double the quantity of Chocolate Fudge Icing (below) and use half to sandwich the cakes together and the rest on the top.
Chocolate Fudge Icing
Melt butter or Dairy Free spread in a small saucepan over a low heat.
Stir in the cocoa and cook very gently for 1 min.
Remove from heat and stir in water or Apple Juice and icing sugar.
Mix well to a spreading consistency and spread on cake and leave to set.
(You can play around with the recipe to suit different tastes and dietary requirements – The cake in the photo has been made as gluten free, with the fudge icing containing dark fruit and nut chocolate)
6 ½ oz (185g) plain flour
2 heaped tablespoons cocoa
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
5 oz (140g) caster sugar
2 tablespoons golden syrup
2 eggs lightly beaten
¼ pint (5 fluid ounces) ground nut or salad or corn oil
¼ pint (5 fluid ounces) Apple Juice (Sweet or Medium varieties such as Gala, Cox, Jonagold, or Russet)
Chocolate Fudge Icing
1 ½ oz (40g) butter (or Dairy Free spread)
1 oz (25g) cocoa, sieved
Approx. 3 tsp water or Apple Juice
4 oz (100g) icing sugar, sieved
