Chocolate cake always goes down well for afternoon tea and my dentist, (whom I saw on Saturday) is very partial to chocolate cake so this is a new recipe just for her. It is a take on lemon drizzle cake but chocolate cake with a Mars bar drizzle and a chocolate butter cream filling. I discovered that you could melt Mars bars and drizzle onto cake when I went to the cupboard and found the chocolate gone but one Mars bar left.
Oven 180 C, 350 F or gas mark 4 A greased loaf tin or a sandwich tin.
4 oz butter
4 oz caster sugar
2 large eggs
4 oz self raising flour
1 oz chocolate powder
1 tablespoon golden syrup.
Cream the butter and sugar together until light and fluffy then add the eggs one at a time with a little flour, fold in the remaining flour and chocolate powder and golden syrup and spoon into your tin. Bake for 20-25 minutes for a sandwich tin and about 35-40 minutes for a loaf tin. Always test with a cake tester or needle before taking out of the oven though because chocolate cake always looks done even when it is not. Leave in the tin to cool slightly before transferring to a wire rack to cool. Meanwhile make the butter cream with:
2 oz butter
4 oz icing sugar
1/2 oz chocolate powder.
Mix all the ingredients together and beat until smooth.
Slice the cake and spread all but one tablespoon of the butter cream on the bottom half. Prick the top half of the cake all over and place on top of the butter cream. Melt the Mars bar in the microwave for 30 seconds and beat hard with the tablespoon of reserved butter cream. It will be liquid still. Pour over the cake and leave to settle. I made some plain buns and poured it over so you can see how it trickles down into the cake itself.
Once everything has cooled down the top of the cake looks sticky but not actually covered in a chocolate icing so you can, if you want, cover the top with icing or leave it as it is. I left mine and it was voted a hit by the dentist!