Today, I am excited to share with you one of my all-time favorite recipes from my very own book. Trust me, anyone who has tried this recipe swears by it, and it never fails to impress!
Now, let me give you a little insight into why this recipe is so beloved by everyone who has tried it. The secret to its success lies in the simple, yet genius trick of wrapping the cake in cling film while it’s still hot. This method helps to lock in the moisture, giving you a fudgy, dense, and absolutely divine cake that is to die for. The moist texture is something that you will savor with every bite, and it’s a game-changer for those who appreciate a good cake!
- 225g brown sugar
- 4 eggs
- 225ml vegetable oil
- 225g self-raising flour
- 225ml whole milk
- 2 teaspoons baking powder
- 3 tablespoons dark cocoa powder
- 3 tablespoons golden syrup
For the topping:
- 72g golden syrup
- 90g butter
- broken into pieces 70g dark chocolate
- 150g milk chocolate
- 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.
Make 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
This simple chocolate mixing technique creates a smooth and glossy fudge that is perfect for spreading on top of cakes or using as a dip for fruit and biscuits. The mixture can be stored in the fridge for a few days, making it an ideal make-ahead topping for your baking creations.
So, for all of you who have my book, Its page 166 and next weeks recipe will be new for everyone! And for those who haven’t yet, this is just a glimpse of the amazing treats you can create. Happy baking!