Serves 12
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For the icing:

For the icing:

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 23cm cake tin with non-stick parchment paper.
  2. In a large mixing bowl, combine all of the ingredients except the eggs. Whisk to combine. Crack in the eggs one at a time, whisking well after each one until smooth.
  3. Pour the batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean.
  4. Allow the cake to cool for 10 minutes in the tin before transferring to a wire rack.
  5. To make the icing, combine the cream and chocolate in a bowl. Microwave for 30-second increments until melted, stirring after each time. Set aside to cool a little and to thicken up.
  6. Once the icing has cooled and thickened slightly, spread over the top of the cake. Serve with some cream or ice cream.

Note: Ice cream can be used as an alternative to cream, if you wish.

Nutrition Facts

Per serving: 423kcals, 32.9g fat (7.2g saturated), 30.1g carbs (21.8g sugars), 8.4g protein, 5.1g fibre, 0.07g sodium

Gluten-freeCakesSweet thingsChocolateFree-from treatsBakingMake it Healthy

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