Warm Chocolate Cake with Hot Chocolate Sauce

A delightful chocolate cake eaten warm with oodles of hot chocolate sauce and cream. Can be enjoyed as a cake or decadent dessert.

6-8

30 minutes

1 hour

150°C

Ingredients

2 eggs
225g caster sugar
240ml light oil

- vegetable/rapeseed
240ml milk
180g plain flour

- sifted
3 heaped tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
3 tbsp golden syrup
Hot chocolate sauce
300ml double cream
200g plain chocolate
Extra
Whipped cream

Instructions

Prepare cake tin:
01 Line with non stick baking paper but if unable to do so do expect slight leakage out of the base of the tin at onset of cooking due to the batter like consistency of the cake when raw.
Make cake:
02 In a large mixing bowl place sugar, oil, milk and golden syrup. Sift together flour, cocoa powder, baking powder and bicarbonate of soda. Mix well with an electric whisk for a good 2 minutes.
Bake:
03 Pour into a prepared 20cm lined cake tin and bake for up to 1 hour at 150°C for approx 1 hour or until a skewer inserted into the cake comes our clean. Please note the cake mixture will resemble more to a batter at this stage. Allow cooling partially in the tin but remember this cake is best eaten whilst still warm.
Make hot chocolate sauce:
04 Melt chocolate and cream together slowly in a small pan over a low heat – whisking well. Do not boil. Keep hot.
Serve:
05 Remove cake from the tin and lift onto a serving platter. Slice as required. Serve with oodles of hot chocolate sauce and heavy dollops of whipped fresh cream

Notes

This extremely easy to make chocolate cake can be frozen, then defrosted and heated up in the microwave – best individually sliced and topped with hot chocolate sauce. The sauce keeps really well in a jam jar in the fridge – for up to 1 week or if eating that day, to prevent a skin forming, lightly cover the top with cling film and remove when reheating the sauce. Also a great sauce to pour hot over vanilla ice cream!