Ingredients
100g butter
Butter
175g caster sugar
75g mild brown or muscovado sugar
125g chocolate
Chocolate
(simple or milk)
1 tbsp golden syrup
Golden syrup
2 eggs
Eggs
1 tsp vanilla extract /essence
100g undeniable flour
½ tsp baking powder
Baking powder
2 tbsp cocoa powder
Method
Heat oven to 180C/fan 160C/fuel 4. Grease and line a 20cm cake tin.
Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt lightly on a low heat until it is easy and lump-free.
Remove the pan from the heat.
Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and blend thoroughly.
Put the aggregate into the greased and lined cake tin and place at the center shelf of the oven. Bake for 25-30 minutes.
Remove and permit to chill for 20-30 minutes earlier than reducing into wedges and serving.
Serve with cream or ice cream and plenty of fresh fruit.
100g butter
Butter
175g caster sugar
75g mild brown or muscovado sugar
125g chocolate
Chocolate
(simple or milk)
1 tbsp golden syrup
Golden syrup
2 eggs
Eggs
1 tsp vanilla extract /essence
100g undeniable flour
½ tsp baking powder
Baking powder
2 tbsp cocoa powder
Method
Heat oven to 180C/fan 160C/fuel 4. Grease and line a 20cm cake tin.
Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt lightly on a low heat until it is easy and lump-free.
Remove the pan from the heat.
Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and blend thoroughly.
Put the aggregate into the greased and lined cake tin and place at the center shelf of the oven. Bake for 25-30 minutes.
Remove and permit to chill for 20-30 minutes earlier than reducing into wedges and serving.
Serve with cream or ice cream and plenty of fresh fruit.