This cake has a lovely soft sponge, enhanced by ground almonds. The top of the cake is drizzled with a chocolate syrup. Perfect for an Autumn afternoon treat.
Ingredients:
175g margarine 175g soft brown sugar
3 large eggs
140g self raising flour 85g ground almonds
Half teaspoon baking powder
4 tablespoons cocoa powder 100ml milk
50g chocolate chips.
Syrup Topping: 1 teaspoon cocoa powder
120ml water
100g white sugar
25g chocolate
You don’t need to use ground almonds in this cake, you can add an extra 85g of flour. But the ground almonds make the cake lovely and moist so I would recommend using them.
To make the cake, whisk the margarine and sugar until all the sugar grains are mixed in. Add the eggs and whisk again for a minute. Then add all the other ingredients and whisk really well. You need to be particularly careful to mix the flour properly, as this cake is in the oven for a long time, which could dry it out if there are pockets of flour which haven’t been mixed in.
Bake the cake in the loaf tin which has been lined with baking paper for 40 - 45 minutes at 170 degrees/150 degrees fan/gas mark 3. All ovens are different, so check your cake after 40 minutes. It is ready when it is firm to touch and doesn’t wobble in the middle.
Let it cool on a cooling tray while you make the syrup topping.
This couldn’t be easier. Just put all the ingredients into a pan and heat until the chocolate and sugar have melted. Then continue to simmer until the liquid reduces in size and you are left with a thick syrup. Be patient, as this will take around 5 minutes. Pour the syrup over the cake with a spoon.
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