100g butter
175g caster sugar
75g brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract/essence
100g plain flour
1/2 tsp baking powder
2 tbsp cocoa powder
Pre heat oven to 180'c/Gas Mark 4 and grease and line a 20cm cake tin.
Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it's smooth and lump free, then remove the pan from the heat.
Break the eggs into the bowl and whisk with a fork until light and frothy. Add the eggs, vanilla extract/essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
Put the mixture into the greased cake tin and place on the middle shelf of the oven, bake for 25 - 30 minutes.
Remove and allow to cool for 20 - 30 minutes before cutting into wedges and serving.
Serve with cream/ice cream and plenty of fruit.
It was extremely fudgy and very gooey!
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