30 g cocoa powder
80 ml cold water
120 ml boiling water
100 g dark chocolate block, roughly chopped
½ tsp bicarbonate of soda
175 g soft brown sugar
100 g unsalted butter, softened
125 g reduced-fat condensed milk
2 free-range eggs
3 tsp corn syrup
200 g plain flour
2 tsp baking powder
1 Tbsp treacle syrup
80 g brown sugar
2 Tbsp cocoa powder
2 Tbsp cornflour
150 ml milk
225 g dark chocolate block, finely chopped
1 tsp vanilla extract
35 g butter
cocoa nibs, to serve
- Preheat oven to 160°C fanforced (180°C conventional). Grease and line a 20cm round cake tin.
- Mix cocoa powder with cold water to make a paste. Whisk in boiling water and add chocolate, stirring until melted. Stir in bicarb and set aside.
- Put sugar, butter and condensed milk in the bowl of an electric mixer and mix on medium, with a whisk attachment, until very smooth. Add eggs and corn syrup and mix on medium until well combined.
- In a separate bowl, dry whisk the flour and baking powder together and then add half the dry ingredients into the electric mixer bowl, beat on low to combine. Add chocolate mixture, then beat in remaining flour mixture until smooth.
- Pour cake mixture into prepared tin evenly and bake for 50 minutes. Remove from oven and cool in tin before removing.
- Meanwhile, to make icing, put treacle, sugar, cocoa, cornflour and milk in a medium saucepan. Whisk to combine. Continue stirring and bring to a gentle simmer, don’t scald the bottom.
- Remove from heat and whisk in chocolate until smooth and glossy. Stir in vanilla and butter and leave to cool before covering the cake with swirls of fudgy icing. If icing gets a little thick, add a little more milk. Sprinkle cocoa nibs over icing and serve