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Chocolate Muscovado Cake

My Chocolate Muscovado Cake is obscenely easy, quick and incredibly versatile. Dense and gooey but not too rich or overwhelming, its perfect for a simple birthday cake, a make ahead dessert or bake sale contribution.
Prep15 mins
Cook30 mins
Total45 mins
Servings (Adjustable): 10 slices

Ingredients

  • 250 g Salted Butter
  • 375 Dark Brown Muscovado Sugar
  • 2 Eggs
  • 250 g Dark Chocolate
  • 250 ml Water
  • 200 g Plain Flour (All Purpose)
  • 1 tsp Bicarbonate of Soda
  • 1 tbsp Icing Sugar (Confectioner's Sugar) - Optional

Equipment

Instructions

  • Preheat the oven to 180c or equivalent and put a kettle of water on to boil.
  • Line a 23cm/9cm cake tin.
  • Weigh 25g Salted Butter and 375g Dark Brown Muscovado Sugar directly into a stand mixer bowl. Mix until well combined but don't whip the mixture - its doesn't want to be overly airy or fully creamed.
  • Add 2 Eggs to the bowl and whizz again until combined. Use a spatula to wipe down the sides of the bowl.
  • Break 250g Dark Chocolate up into a small bowl and microwave in 30 second bursts until fully melted. (Use a small pan on the hob if you have no microwave).
  • Add the now melted chocolate to the butter/sugar/egg mix and again mix until fully combined.
  • Measure 250ml Boiling Water from the kettle into a small jug. Also weigh 200g Plain Flour and 1 tsp Bicarbonate of Soda into the now empty chocolate melting bowl.
  • Add the water and flour to the cake batter about 1/3 of each at a time. Make sure it is fully combined. The batter will be very wet. Don't panic.
  • Pour the batter into the lined cake tin and bake for 30 minutes (less for muffins and more for a layer cake or smaller but deeper tin. If you aren't a fan of gooey, then bake it a little longer. If you're barely disguising a love of cake batter, bake for a little bit less.)
  • Leave the cake to cool and remove from the tin. It is quite a delicate cake so take care.
  • Use a tea strainer sieve and cover the cake with 1 tbsp Icing Sugar if you wish to.
  • Great served with a little crème fraîche.