Lisa Faulkner’s sticky chocolate loaf cake

Lisa Faulkner’s sticky chocolate loaf cake
  • Serves icon Serves 15
  • Time icon Takes 20 minutes to make, 60-70 minutes to cook

Check out Lisa Faulkner’s rich chocolate loaf cake decorated with sugared rose petals – surely the perfect cake for your mum on Mother’s Day.

Or, how about this heart-shaped, flower-topped chocolate brownie cake?

Nutrition: per serving

Calories
382kcals
Fat
17.6g (10.7g saturated)
Protein
3.7g
Carbohydrates
52.7g (42.7g sugars)
Fibre
1.1g
Salt
0.4g
Calories
382kcals
Fat
17.6g (10.7g saturated)
Protein
3.7g
Carbohydrates
52.7g (42.7g sugars)
Fibre
1.1g
Salt
0.4g

Ingredients

  • 250g unsalted butter, softened, plus extra to grease
  • 225g dark brown muscovado sugar
  • 3 medium free-range eggs
  • 150g golden syrup
  • 1 tbsp vanilla bean paste
  • 100g dark chocolate (70 per cent cocoa solids), melted – see tip
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 25g good-quality cocoa powder
  • 250ml boiling water

For the icing

  • 250g icing sugar
  • A few drops of pink food colouring
  • Sugared rose petals – see tip

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Grease and line a 900g loaf tin.
  2. In a large mixing bowl or stand mixer, beat the butter and sugar for a few minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually add the golden syrup, vanilla bean paste and melted chocolate, beating well.
  3. Sift the flour, bicarbonate of soda and cocoa powder into another mixing bowl. Add a third of this dry mixture to the wet mixture and beat well. Pour in half the boiling water, then half the remaining dry mixture and beat again. Add the remaining water, then the remaining dry mixture. Beat well.
  4. Carefully pour the batter into the prepared tin and bake for 30 minutes. Reduce the heat to 170°C/fan150°C/gas 3½ and bake for a further 30-40 minutes or until a skewer pushed into the cake comes out almost clean. Don’t worry if it’s a bit sticky – it will continue to cook as it cools. Remove from the oven and leave to cool in the tin, then transfer to a serving plate.
  5. To decorate, mix the icing sugar with enough cold water to form a thick, spreadable paste, then mix in the colouring. Spread over the cooled cake, then decorate with the petals.

delicious. tips

  1. It’s important the chocolate doesn’t get too hot or it can seize. Melt in a heatproof bowl set over a pan of barely simmering water, making sure the base doesn’t touch the water.

    To make sugared petals, dip into lightly beaten egg white, then caster sugar. Arrange in one layer on a baking paper-lined tray, then set aside to dry.

Recipe By

Lisa Faulkner

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