225g unsalted butter, softened, plus extra to grease
200g Waitrose & Partners light brown soft sugar
3 British Blacktail free range eggs
1tsp vanilla extract
70g dark chocolate, melted
225g self-raising flour
½tsp bicarbonate of soda
50g cocoa powder
½tsp fine salt
200g Cooks’ Ingredients Salted Caramel Icing
30g dark chocolate, melted
Preheat the oven to 180˚C, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using electric beaters, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and melted chocolate. Stir in the buttermilk until combined.
In another bowl, combine the dry ingredients; sift into the mixture and fold in until combined. Tip into the cake tin, level the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside and leave to cool completely in the tin.
For the topping, spread the icing evenly over the top, then drizzle with the melted chocolate. Allow to set for 5 minutes, then slice into squares to serve.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected].
The SLMAN Edit: Your Guide To A More Stylish Life.