This recipe is best with
Recipe Ingredient
- 60g cocoa powder
- 260g plain flour
- 3 tsp baking powder
- 180g butter
- 250g soft brown sugar
- 1 tsp vanilla essence
- 2 tbsp golden syrup
- 4 eggs, separated
- 150ml Nestle Reduced Cream
- For the chocolate cream:
- 180g plain chocolate
- 80g butter
- 80ml whipping cream
- 1 tsp Kahlua (coffee liqueur), optional
Instructions
- Sift flour, cocoa powder and baking powder 3-4 times. Leave aside.
- Grease and line a 21-22cm round cake tin with greaseproof paper. Preheat oven to 150°C.
- Cream butter, sugar and essence until light and fluffy, then stir in golden syrup. Add egg yolks, one at a time. Fold in the blended cocoa and flour mixture a little at a time.
- Whip egg whites until fluffy, then blend into the mixture. Stir in reduced cream to mix. Pour batter into prepared pan and bake in preheated oven for 1¼ hours or until a skewer inserted in the centre of the cake comes out clean. Cool the cake, then turn out onto a wire rack.
- To prepare the chocolate cream: Melt the chocolate in a bowl set over a saucepan of gently simmering water. Once the chocolate melts, remove from heat and stir in the butter and whipping cream to blend. Add Kahlua to mix (optional). Leave the chocolate cream aside to set, then spread over the surface and sides of the cake with a palette knife; swirl to create patterns on the chocolate cream.
