Chocolate Lovers’ Cake Tray
225g brown sugar
225ml vegetable oil
225g self-raising flour
225ml whole milk
2 teaspoons baking powder
3 tablespoons dark cocoa powder
3 tablespoons golden syrup
Prepare the oven and tin: Preheat the oven to 170°C (338°F) and line a 20 x 20cm baking tin with baking parchment for a seamless removal later on.
Mix the ingredients: Put all dry ingredients into one bowl and mix until combined. Pour all wet ingredients (including eggs) in another bowl and whisk slightly before mixing the dry and wet ingredients together until a smooth batter forms Or if you have a freestanding mixer you can combine all the cake ingredients. This process ensures even distribution of flavours and a perfect texture.
Bake the cake: Pour the batter into the lined tin and bake for 25-30 minutes. Check for doneness by inserting a knife into the center; if it comes out clean, your cake is ready. Set the cake aside to cool while you prepare the fudge.
Making the chocolate Ganache
Melt and mix the ingredients: Combine milk and dark chocolate in a bowl. Heat golden syrup and butter in a pot until fully melted and bubbling, then pour over the chocolate. Stir until the chocolate is fully melted and the mixture is glossy.
Cool and store: Allow the mixture to cool down before using. You can store it in an airtight container in the fridge for up to three days.
Spreading the Ganache: Allow the ganache to reach room temperature before spreading on the fully cake