1/4 cup cocoa powder
250g (8oz) butter, chopped
1 cup firmly packed dark brown sugar
1 tablespoon golden syrup (can be substituted for corn syrup)
1 1/4 cups self-raising flour (or all-purpose/plain flour with 2 1/2 teaspoons baking powder added)
1/2 cup milk
Preheat oven to moderate. Line 20cm cake pan with non-stick paking paper.
Sift cocoa powder into large bowl; add remaining ingredients. Beat with electric mixer on low speed until combined. Increase speed to medium; beat until mixture has just changed in colour. Pour mixture into prepared pan.
Bake in moderate (180ºC/350ºF) about 1 hour or until inserted skewer comes out clean. Stand cake in pan 10 minutes, then turn onto rack to cool.
Ice if desired.
(from The Australian Women's Weekly Chocolate Cakes recipe book)
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