Chocolate Cake Recipe

I am wanting to make a chocolate cake for a friend but cant think how to make it as i only have self raising flour and baking powder

dante001, are you wanting a recipe or wanting advice re your flour and baking powder!
If you're wanting a recipe try doing a search here on this Trademe MB using chocolate cake as the Keywords and Last year as the Date posted option.
If you already have a recipe and you're actually wanting flour/baking powder advice, it would help if you shared the recipe or at least what your recipe states regarding flour, baking powder, baking soda.:-))

looking for a recipe and thank you

You're welcome dante001 and good on you for making a cake for your friend.A search here on the MB should provide you with a good and varied choice of recipes from earlier threads.:-))

did u find you a recipe

1c SR flour
3/4c sugar
2tbsp cocoa
1tsp baking powder
1tsp baking soda
2 eggs
3/4c milk
3/4c oil (canola)
2 tbsp golden syrup

chuck everything into a bowl and beat til combined. bake at 180 for about 30 minutes.
is a really nice cake and super easy to make :) oh and is quite a running mixture too so dont go thinking you need to add more flour lol.double it for a roasting dish size cake :)

This recipe is from this month's Australian Women's Weekly (Page 123)and I made it on Wednesday. It is truly divine, however it does call for plain flour (aswell as self-raising flour).

Golden Syrup Chocolate Cake With Caramel Fudge Icing

250g butter, chopped (they say unsalted but it really makes no difference!)
1 cup (350g) golden syrup
1 cup (150g) plain flour
2/3 cup (100g) self-raising flour
1/2 cup (50g) cocoa powder (baking cocoa)
1/2 cup (110g) caster sugar
2/3 cup (160ml) milk
2 eggs, beaten lightly

Caramel Fudge Icing:
100g butter, chopped
2/3 cup (150g) firmly packed soft brown sugar
1/2 cup (175g) golden syrup
1/2 cup (125ml) cream

1. Preheat oven to 160'C (140'C fan-forced)
Grease a 20 cm round cake pan; line base and side with baking paper

2. Place butter and golden syrup in a small saucepan; stir over low heat
until the butter is melted. Remove from the heat and cool for 10 mins.

3. Sift the flours, cocoa, sugar and a pinch of salt into a large bowl.
Add the milk and lightly beaten eggs; stir until combined. Gradually
add the butter and golden syrup mixture, stirring until smooth.

4. Pour the mixture into the prepared pan.

5. Bake cake for about 1 hour 20 minutes - or until a skewer inseted into
the centre comes out clean. Cool the cake in the pan.

Caramel Fudge Icing:

1. Place ALL the ingredients in a medium saucepan and stir over a med.
heat until the butter is melted.

2. Bring to the boil; reduce heat and simmer, uncovered for 3 minutes.

3. Remove from the heat; cool until the icing has thickened.

4. Turn cake out onto a serving plate and drizzle all over with the
caramel fudge icing.

My tip (!):
Be sure to leave the icing to cool for a few hours before drizzling over the cake - it needs to be thick and gooey!