Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

• Cocoa powder 75g (3oz)
• Eggs 3
• Light muscovado sugar 250g (9oz)
• Olive oil or rapeseed oil 125ml (4fl oz)
• Self-raising flour 150g (5oz)
• Bicarbonate of soda 1 tsp
• Dark chocolate 150g (5oz), broken into chunks
• Butter 25g (1oz)
• Milk 4 tbsp
• Golden syrup 1 tbsp
• Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in apan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.