150ml Coole Swan

2 Medium Eggs

150ml Vegetable Oil

175g Self-Raising Flour

4 tbsp. Cocoa Powder

1 tsp. Baking Powder

1 tsp. Bread Soda

140g Golden Syrup



100ml Coole Swan

100ml Single cream

400g Dark Chocolate 70%

1 tbsp. Butter


Coole Swan Truffles

50ml Coole Swan

100g Dark Chocolate

1 tsp. Butter

Cocoa Powder



Preheat the oven to 160C and grease a 20cm cake tin and dust with flour.

Place all the cake ingredients into a bowl and whisk until a smooth batter is reached.

Place this in the tin and bake for 50-60 minutes or until a knife inserted into the centre comes out clean. Depending on your oven it may take longer.

Once baked allow to cool in the tin, remove once cold and refrigerate. (Easier to cut once cold)

For the truffles: heat the Coole Swan and pour over the chopped chocolate, add the butter and whisk until smooth. Refrigerate for 2 hours, once cold, using a teaspoon, scoop out the truffle mix and roll into a ball and dust with cocoa powder and chill until needed.

For the frosting: Heat the cream and butter and pour over the chocolate, set aside until it thickens slightly.



Remove the cold cake from the fridge and divide in three, horizontally.  Sandwich each layer and top with the Coole Swan frosting.

To finish place some Coole Swan truffles on top and dust with cocoa powder.