AuthorEmily GrayCategoryBaking, Emily\'s Kitchen & Bar, Snacks
100 g Butter
125 g Caster sugar
75 g Light muscovado sugar
125 g Milk chocolate
1 tbsp Golden syrup
2 Eggs
1 tsp Vanilla extract
100 g Plain flour
½ tsp Baking powder
2 tbsp Cocoa powder
1
Heat the oven to 180°C/gas mark 4.
2
Grease, then line a 20cm cake tin with baking parchment.
3
Place the butter, caster sugar, muscovado sugar, chocolate, and golden syrup in a pan, then gently melt over a low heat until it is smooth and lump free.
4
Remove from the heat.
5
Break the eggs into a bowl, then whisk with a fork until light and frothy.
6
Add the eggs, vanilla extract, flour, baking powder, and cocoa powder into the chocolate mixture, then mix thoroughly.
7
Place the mixture into the tin, then bake on the middle shelf of the oven for 25-30 minutes.
8
Remove the cake from the oven and leave too cool for 25-30 minutes before cutting into wedges and serving.
9
Serve with cream, or ice-cream, and plenty of fresh fruit.
Ingredients
100 g Butter
125 g Caster sugar
75 g Light muscovado sugar
125 g Milk chocolate
1 tbsp Golden syrup
2 Eggs
1 tsp Vanilla extract
100 g Plain flour
½ tsp Baking powder
2 tbsp Cocoa powder