Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line a 6cm (2 ¼ inch) deep, 15cm (6inch) diameter round tin. Put the butter in a saucepan with the syrup and brown sugar. Heat gently, stirring until melted. Remove from the heat and cool for 10 minutes.
Step 2: Reserve 5ml (1 tsp) of the Cocoa Powder. Sift the remaining Cocoa along with the flour and Baking Powder into a bowl. Make a well in the centre.
Step 3: Mix the egg and milk together and pour into the well, along with the melted syrup mixture and stir until well blended.
Step 4: Pour into the tin and bake for 50 minutes - 1 hour until risen and just firm to the touch – a skewer inserted into the centre should come out clean. Leave to cool for 10 minutes then remove from the tin and place on a wire rack to cool completely. Wrap in parchment and foil and store for at least 24 hours to allow the flavour and texture to develop.
Step 5: To decorate, sieve the icing sugar into a bowl along with the reserved Cocoa Powder. Gradually blend in approx. 10ml (2 tsp) warm water to make a smooth, drizzling icing. Transfer to a small uncut piping bag, snip off the end and pipe the icing over the top of the cake allowing the icing to drip down the sides. Stand for a few seconds to firm before serving.
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
1470
kJ
351 kcal |
1428
kJ
341 kcal |
Fat | 14.57 g | 14.14 g |
Carbohydrate | 48.12 g | 46.72 g |
Protein | 5.67 g | 5.50 g |
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