Hey everyone, and welcome back to another baking post! You all loved my last post, so I thought I would do another baking post for you all! I hope you enjoy this post, and I will see you all very, very soon. xxxxx

Ingredients: (Makes 1 x 25cm ring)

For the cake:

A 25cm (or 10 inch) ring tin
A small amount of butter and flour to grease the tin
Food Processor

225g of Self Raising Flour
1 tsp of Baking Powder
50g of Ground Almonds
300g of Unsalted Butter (diced)
300g of Golden Caster Sugar
6 medium egg
150ml of Whole Milk
1 tsp. of Vanilla Bean Paste
25g of Cocoa Powder (sifted)

For the Glaze:

100g of Dark Chocolate (about 70%)
50g of Lightly Salted Butter
50ml of Single Cream
1 tbsp. of Golden Syrup
1 tbsp. of Hot Espresso Coffee

Optional:

Grated Chocolate or Fudge to decorate

Method:

Butter and flour your tin. Then, preheat the oven to 190C/170C Fan/Gas Mark 5.

Sift together the flour and baking powder, mix in the ground almonds and set aside.

In a food processor, cream together the butter and sugar, beat in the eggs, one at a time, then the milk. (the mixture may appear curdled at this stage but with come together in the next step).

Weigh and divide the mixture evenly into 2 large bowls. Fold 150g of flour of the flour and almond mixture into one of the bowls, followed by the vanilla and combine. Fold the remaining 125g of flour into the other bowl, followed by the cocoa powder.

Spoon the vanilla mixture into the base of the prepared tin, then spoon and smooth the chocolate mixture on top. (There is no need to swirl the  mixture, as the cake bakes, the mixture will curl together to make the perfect marbled effect)

Bake for 50 minutes or until risen and set and a skewer inserted in the centre, comes out clean. Carefully run a knife around the inner and outer edges and leave to cool for 30 minutes, then loosen a second time, place a cake stand or plate on top of the tin and tip the cake out. Remove the tin and leave to cool completely

When ready to glaze, break up and gently heat the chocolate, butter, cream and syrup together in a small non-stick pan, without boiling, stirring until smooth. Add the espresso and stir until the glaze appears glossy. Trickle this over the cake and let it run down the inner and outer edges. Leave to cool, then decorate with grated chocolate or fudge if you wish. Set aside in a cool place to set for a couple of hours. It will keep for several days in an airtight container.

So, I hope you enjoyed this post, and I will see you all very, very soon,

Love Lou
xxxx

Qotp - Which is your favourite season?

Aotp - Winter, it's just so cozy!