Meals and Courses

  • 50 g (2 oz) cocoa powder
  • 200 ml (7 fl oz) boiling water
  • 225 g (7½ oz) plain dark chocolate, diced
  • 100 g (3½ oz) slightly salted butter, softened
  • 250 g (8 oz) light muscovado sugar
  • 2 eggs
  • 175 g (6 oz) plain flour
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 75 g (3 oz) plain dark chocolate, chopped
  • 2 tablespoons golden syrup
  • 40 g (1½ oz) butter

Put the cocoa powder in a heatproof bowl and whisk in the measurement water. Tip in 125 g (4 oz) of the chocolate and leave to cool, stirring frequently to melt the chocolate.

Beat together the butter, sugar, eggs, flour, bicarbonate of soda and vanilla in a bowl until pale and creamy. Stir in the chocolate mixture and remaining diced chocolate.

Spoon the mixture into a greased and lined 1.25 kg (2½ lb) or 1.5 litre (2½ pint) loaf tin (see page 15) and level the surface. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 1¼ hours or until a skewer inserted into the centre comes out clean. Loosen the cake at the ends and transfer to a wire rack. Peel off the lining paper and leave to cool.

Make the topping. Put all the ingredients in a small saucepan and heat very gently until melted. Remove from the heat and leave until the chocolate has melted, stirring frequently. Leave to cool slightly, then spread over the cake.

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