INGREDIENTS
375ml flour.
310ml cocoa.
5ml baking powder.
5ml bicarbonate of soda.
2 eggs.
250ml milk.
250ml oil.
5ml vanilla essence.
45ml golden syrup.
pinch of salt.
INGREDIENTS GANACHE
1 slab chocolate.
1 tin (310g) caramel treat.
1 slab white chocolate, shaved.
STEPS CAKE
In a mixing bowl sift together the flour, cocoa, baking powder, bicarbonate of soda and salt.
Add the sugar and make a well in the centre.
Add the eggs, milk, oil, golden syrup and vanilla essence into the well.
Mix until smooth.
Pour the batter into a 25cm diameter silicone cake pan.
Place in the microwave and microwave on high for 8-10 minutes OR until a testing skewer inserted into the centre of the cake comes out clean.
Turn out onto a cooling rack and leave to cool completely.
Place the cake onto a serving dish.
STEPS GANACHE
Break the chocolate into pieces.
Place into a microwave safe dish.
Microwave the chocolate for about 2 minutes, stirring every 30 seconds until its melted.
Remove from the microwave.
Add the caramel.
Stir until the texture is smooth.
Spoon the ganache over the cooled cake.
Garnish with the white chocolate shavings.
