Recipe taken from the book : 1000 Chocolate Baking and Desert Recipes from Around the World.. ISBN : 1-40542-493-6.
175g Butter, unsalted for preference, softened, plus extra for greasing
175g Golden Caster Sugar
3 Eggs beaten
3 Tablespoons of Golden Syrup
3 Tablespoons of Ground Almonds
225g Self Raising Flour
a pinch of Salt
40g Cocoa Powder
For the icing:
225g Plain Chocolate, broken into pieces
100g Dark muscovado Sugar
225g Butter, unsalted for preference, diced
5 tablespoons of Evaporated Milk
Half a teaspoon of Vanilla Essence
To make the Icing:
Put the chocolate, sugar, butter, evaporated milk and vanilla essence in a heavy based saucepan, heat gently stirring constantly until melted. Pour into a bowl and leave to cool, cover with cling film and leave to chill for 1 hour or until spreadable. Preheat the oven to 180 degrees 350 farenheit or gas mark 4. grease and base line 2 x 20cm or 8inch cake tins.
To make the cake, but the butter and sugar in a bowl and beat until light and fluffy. gradually beat in the eggs, stir in the syrup and ground almonds, sift the flour salt and cocoa into a bowl, then fold it into the mixture. add a little water if necessary to make a dropping consistency. Spoon the mixture into the prepared tins and bake in the oven for 30 to 35 mins until springy to the touch and a skewer inserted into the centre comes out clean.
Leave in the tins for five mins then transfer to wire racks to cool off. When the cakes are completely cold, sandwich them together with half of the icing. Spread the remaining icing over the side and the top of the cake, swirling it to give a frosted appearance.
Seves 8 people.