Ingredients
For the 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:
- 1 x batch of our chocolate fudge
For the Fudge:
- 150g milk chocolate, broken into pieces
- 70g dark chocolate, broken into pieces
- 72g golden syrup
- 90g butter
For the chocolate drip:
- Approx 75g chocolate
- 75g of cream
Method
- Preheat the oven to 170°C. Line a 3 x 6inch round tins with baking parchment.
- Put all the ingredients for the cake into the bowl and mix together using a whisk until you have a smooth batter. Pour the batter into the lined tins and bake for 25 minutes.
- Stick a knife into the middle to check that it's cooked through – if the knife comes out clean, your cake is baked. Put the cake to one side to cool while you make the fudge.
- Make up a batch of our chocolate ganache and allow it to set slightly before spreading evenly on top of each layer of the cake and stack.
- Place the stacked cake into the fridge to allow it to chill.
- Once chilled and firm use the last bit of chocolate ganache to crumb coat the cake. Allow to chill for a further 10 minutes.
To make the dripping ganache:
- Add approx. 50g of chocolate and 50g of cream into a microwavable bowl and pop into the microwave until melted and you have a runny consistency. Toppings as you wish.
