• 150g caster sugar
  • 150g light Muscovado sugar
  • 90g Flour
  • 60g Coco powder
  • 1 tsp Baking Power
  • 50g Unsalted Butter, chopped up into bits
  • 15ml Oil
  • 10ml milk
  • 3 Large Eggs
  • 100-200g chocolate, chopped up; I like to use Greens chocolate with Ginger
  • Optional extras
  • Several glazed cherries, chopped up
  • Couple of pieces of fudge, chopped up


  • STEP 1
    Pre-heat the oven to 180C
  • STEP 2
    Mix the sugar, flour, coco powder, baking powder, butter, chocolate and any extras you have in a bowl
  • STEP 3
    Break in 2 of the eggs, add the oil and the milk and mix until all of the mixture is wet
  • STEP 4
    Add the last egg and mix some more, this can all be done in a food processor
  • STEP 5
    Pour the mixture into a 20x20cm cake tin (silicon or greased and lined metal tin) and bake for 20mins
  • STEP 6
    Once cooked remove from the oven and place straight in the fridge and cool for at least 2 hours, preferable overnight
  • STEP 7
    Cut and serve
  • STEP 8
    For an Easter variation, replace the chocolate and extras with creme eggs, cut in half and place goo side up in the mixture after it has been poured into the tin

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