Hey everyone, and welcome back to another baking post. You all seem to like my baking posts, so I thought I would try and do more for you all. By the way, I would love to see you recreate my recipes, so if you do, share them on Instagram with #bakingwithlouloves01 so I can see your results! Anyway, I hope you enjoy this post, and I will see you very soon. xxx

Ingredients (15 - 35 pieces - depending on the size you want)
Cake
75g Cocoa Powder
200ml Boiling Water
3/4 tsp. Bicarbonate Soda
4 Medium Eggs
370g Light Muscovado Sugar
180ml Vegetable Oil
200g Self Raising Flour
Butter/oil to grease the tray.

Topping
150g Dark Chocolate (about 50% cocoa)
3 tbsp. Milk
Small (edible) Decorations of your choice (e.g. Smarties)


Method

Whisk together, the cocoa powder and boiling water, add in the bicarbonate soda, then set aside to cool. Then, preheat your oven to 180 degrees C (160 degrees fan / Gas mark 4). After preheating your oven grease a 4cm deep, 30x23 cm tray bake tin. (If you want to turn out the cake, line as well, but if you don't want to, there is no need). Whisk together the eggs, sugar and oil in a large bowl, then fold in the flour, then the cocoa solution. Pour the mixture in to your prepared tin and bake for 30 - 40 minutes or until risen and you can put in a skewer and it come out clean. Run a knife around the edge of the cake, and leave to cool.  To make the topping, break, and gently melt the chocolate with the milk, in a bowl set over a pan containing a little simmering water. Keep stirring until the mixture is smooth and then pour over the cake. Smooth the top with the back of a spoon or a palette knife. Add the decorations (roughly estimate 1 to a square), and then leave to set for a few hours. Cut into squares, bars or bite-size pieces and serve - they will keep in an airtight container for 1-2 weeks.

Thank you so much for reading, and I will see you again soon,

Love Lou
xxx