samedi 12 septembre 2020

Sticky Chocolate Loaf Cake

Sticky Chocolate Loaf Cake


250 g unsalted butter (softened plus extra to grease)
225 g dark brown soft sugar 
3  medium free-range eggs 
150 g golden syrup 
1 tbsp vanilla essence 
100 g milk chocolate (melted)
225 g plain flour 
 tsp bicarbonate of soda 
25 g good-quality cocoa powder 
250 ml boiling water 
For the decoration
250 g milk chocolate 
350 g strawberries 
2  boxes of chocolate fingers 

Step 1
Preheat the oven to 190°C/170°C Fan/Gas mark 5 and then grease and line a 900g loaf tin.
Step 2
Place the butter and sugar into a mixer and mix for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.
Step 3
Gradually add the syrup, vanilla essence and melted chocolate – mix well.
Step 4
Sift the flour, bicarbonate of soda and cocoa powder into another mixing bowl. Add a third of the flour mix into the cake mix and blend well. Add half the boiling water, then half the flour mix and beat well. Now add the remaining water and flour, mix well.
Step 5
Carefully pour the mixture into the prepared tin and bake for 30 minutes. Now reduce the heat to 170°C/fan 150°C/Gas mark 3 ½ and bake for another 30-40 minutes or until a skewer comes out almost clean. Do not worry if it’s a bit sticky – it will continue to cook whilst cooling. Remove from the tin, transfer to a serving plate and allow to cool.
Step 6
To decorate, pour over half the melted chocolate and spread evenly over the cake. Now place the chocolate fingers evenly around the cake. Dip the strawberries into the remaining chocolate and place on and around the cake. Enjoy!

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