Sticky chocolate cake

Family dinners are a(nother) good reason to bake. A friend sent me a range of recipes to try this long weekend. Naturally I gravitated towards the chocolate one. This recipe for sticky chocolate cake came from an old edition of Next magazine. As fresh berries are not in season at the start of winter, I topped the cake with even more chocolate. You can't have too much of a good thing, right?

Sticky chocolate cake

Ingredients

• 50 g butter
• 1/2 cup golden syrup
• 1/2 cup caster sugar
• 1/2 cup milk
• 1 egg, lightly beaten
• 1/3 cup cocoa powder
• 1/3 cup self-raising flour
• 3/4 cup plain flour
• 1 tsp baking soda

White chocolate frosting

• 100 g white chocolate, chopping
• 50 g butter
• 1 tsp vanilla extract
• 2 cups icing sugar, sifted
• 2-4 T boiling water

Method

1. Preheat oven to 180°C. Line a 27 x 17 cm tin (I used a 20 x 20 cm silicone tin and it was fine) with baking paper, leaving an overhang on all sides.
2. Melt butter and golden syrup in a saucepan or place in a bowl and microwave to melt. Stir in sugar, milk and beaten egg.
3. Sift cocoa, flours and baking soda onto the wet mixture and whisk to combine.
4. Pour mixture into prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean. Remove to cool then spread with icing and top with berries.
5. To make frosting, melt white chocolate and butter in a bowl. Beat in vanilla and icing sugar. Beat in just enough boiling water to form a smooth and thick mixture.

Sticky chocolate cake