Thursday, 10 July 2014

The "un-stroppy cake"

Yesterday I had Harvey in a mood because he didn't want to leave school and then Alyssa in the afternoon because she didn't want to walk home. One easy way to rectify that .......


We decided to make it a fun experiment so didn't use a recipe book and just added ingredients as we went along. Alyssa did the writing down of it all and Harvey did the measuring.


130g plain flour
2 tsps baking powder
100g cocoa powder
280g caster sugar
120g of Wispa bars (4 bars)
100g unsalted butter
5 tbsps of blackcurrant syrup.
4 eggs


Mix together the flour, baking powder, cocoa powder and sugar.

Melt the chocolate and butter together in a bowl over a saucepan of boiling water.

Beat the eggs.

Combine altogether and add the syrup.

Pop it all into a cake tin. We used a round silicone cake tin. Bake at 180C for 30-35mins or until it starts to crack on the outside but still a bit gooey inside.

We cut it up and, with a dollop of extra thick double cream and some now slightly defrosted cherries, had it as our pudding.

It was absolutely delicious. I was amazed at how it was a lovely chocolate sponge on the outside and then a bit gooey in the middle. Love that word...gooey.

I'm entering this into the bakespiration challenge. (

How about different ways of serving it up by either putting it in a tall glass or using cookie cutter in an attempt to be "posh"?

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