Ingredients
- 100g butter
- 125g caster sugar
- 75g light brown or muscovado sugar
- 125g plain chocolate (plain or milk)
- 1 tbsp golden syrup
- 2 eggs
- 1 tsp vanilla extract/essence
- 100g plain flour
- ½ tsp baking powder
- 2 tbsp cocoa powder
Method
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Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
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Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
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Remove the pan from the heat.
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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 mix thoroughly.
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Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
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Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
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Serve with cream or ice cream and plenty of fresh fruit.