Golden Syrup Chocolate Cake with Fudge Icing

I could not resist making this cake a few weeks ago now – it was taken from the Australian Womens Weekly August 2012 and the recipe was by Michelle Cranston that gorgeous food stylist from Marie Clair and Donna Hay days

Golden syrup chocolate cake with fudge icing 57I decided to make babycakes for better sharing



250g unsalted butter, chopped

1 cup (350gm) golden syrup

1 cup (150g) plain flour

2/3 cup (100g) self-raising flour

1/2 cup (50g) cocoa powder

1/2 cup (110g) caster sugar
2/3 cup (160ml) milk
2 eggs beaten lightly

Pinch salt
fudge icing
100g butter, chopped
2/3cup (150g) firmly packed brown sugar

1/2 cup (175gm) golden syrup
1/2 cup cream



Preheat oven to 160°C/140°C fan-forced. Grease deep 20cm ring pan and line base and side with baking paper.

Place butter and syrup in small saucepan, stir over low heat until butter is melted

Remove from heat and cool for 10 mins

Sift dry ingredients into large bowl. Add milk and eggs; stir until  ingredients are combined.

Gradually add the butter mixture, stirring until smooth.
Pour mixture into pan;

Bake about 1 hour and 20 minutes or until skewer comes out clean. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.

Meanwhile, make caramel icing. Drizzle warm icing over cake.

Fudge Icing
Place all ingredients in a medium saucepan and stir over medium heat until butter has melted

Bring to the boil, reduce heat , simmer, uncovered for 3 minutes.

Remove from heat, cool until the icing has thickened

Golden syrup chocolate cake with fudge icing 63


Michelle Cranston AWW

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