08/08/2026
😲How about this for a yummy Cake of the Week! 😋
Paul & Gibby are at the Dalston show today but there’s always time for cake! This one can be made with either the ganache topping or a standard buttercream. 🍰 Either way, it’s delicious. Why not have a go! ⬇️
Ingredients:
Chocolate Cake:
75g cocoa powder
3/4 teaspoon bicarbonate of soda
200ml boiling water
4 large free-range eggs, at room temperature
370g light brown sugar
180ml vegetable oil
200g self-raising flour, sifted
Chocolate Ganache:
150g dark chocolate, broken into pieces – approx. 50% cocoa solids
2 tablespoons golden syrup
2 tablespoons double cream
Method:
To make the cake: In a small bowl whisk together the cocoa powder, bicarbonate of soda and boiling water. Mix until combined and then set aside to cool for 20 minutes.
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 23cm x 30cm baking tin that’s at least 4cm deep with baking parchment.
In a large mixing bowl, whisk together eggs, sugar and oil until thoroughly combined. Add the chocolate mixture to this and whisk again until incorporated. Finally, add flour and whisk until mixed fully.
Pour the cake batter into the cake tin. Bake for 30-40 minutes (my cake took 30 minutes exactly) or until a cake tester when inserted into the centre of the cake comes out clean. Once the cake is baked, leave it to cool in the cake tin completely.
To make the ganache: Place the dark chocolate, golden syrup and double cream in a heatproof bowl set over a pan of gently simmering water. Continue to stir until you have a glossy ganache.
Spread the ganache on top of the cake – it will be a thin layer and as the cake is very rich this amount is just right. Decorate the cake with chocolate and or sprinkles. Leave the cake to set at room temperature for a couple of hours before slicing into squares.
The traybake will keep in an airtight container at room temperature for up to 3 days.
Recipe from Annie Bell’s Baking Bible
