This cake is the most popular cake to be made by my best friend aka my ex-housemate, miss Farehah aka Fare. When I first made this cake two years ago, she fell in love with it straight away (I guess because of the nut-rich; she’s a big fan of any nuts) and started to make this cake whenever she feels like eating a cake or when she needs to bring some food to her workplace. Before that, I always nagged to Farehah asking her to try to make a cake because I believe she’s good in it, not only in cooking (she’s a great cooker, trust me!). She said baking is not her thing (yeahhh, righttt), and she only likes to eat sweet things (yes she is) but not to make it. Fare, Fare. This cake is so easy to make (could be another major reason why Farehah loves it soo soo much).
The picture below is the one that Farehah made (I put hers because Im so proud of her succeeded in making such a beautiful yet YUMMY cake despite her ‘laziness’ at the first place)
The recipe is adapted from the book; What’s Cooking Chocolate by Jacqueline Bellefontaine
40g muscovado sugar (I used the brown sugar)
4 tbsp golden syrup
2 tbsp milk
1 tbsp cocoa powder
40g dark chocolate
50g walnuts, finely chopped
100g soft margarine
100g light muscovado sugar (again substituted with the brown sugar)
125g self-raising flour
2 tbsp milk
1 tbsp golden syrup
1. Lightly grease a 20cm ring tin.
2. To make the fudge sauce, place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring until combined.
3. Break the chocolate into pieces, add to the mixture and stir until melted. Stir in the chopped nuts. Pour into the base of the tin and leave to cool.
4. To make the cake, place all of the ingredients in a mixing bowl and beat until smooth. Carefully spoon the cake mixture over the chocolate fudge sauce.
5. Bake in a preheated oven (180 degree celcius) for 35 minutes or until the cake is springy to the touch.
6. Leave to cool in the tin for 6 minutes, then turn out to a serving dish and serve.