All Recipes - World Cuisine Cooking Source

Fudgey Chocolate Cake

100g butter
175g caster sugar
75g brown or muscovado sugar
125g dark chocolate
1 tbsp golden syrup
2 large eggs
1 tsp vanilla extract
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder


Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.

Place the butter, both sugars, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.

Remove the pan from the heat, break the eggs into the bowl and whisk with the fork until light and frothy.

Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25 minutes.

Remove and allow to cool for 20-30 mins before cutting into wedges and serving.

I served my chocolate cake warm with homemade strawberry ice cream. It was divine! Although it is also good to bite into cold with no frills. This recipe is definitely a keeper!