Ingredients

3 X 6” Tins or 2 X 8” Tins

• 70g Unsalted Melted Butter

• 70g Water

• 2 Large Eggs

• 2 tbsp Buttermilk

• 1 tsp Vanilla Extract

• 50g Sour Cream

• 20g Vegetable Oil

• 30g Golden Syrup

• 200g Plain Flour

• 150g Caster Sugar

• 100g Light Brown Sugar

• 1 tsp Baking Powder

• ½ tsp Bicarbonate of Soda

• 1 tsp Milk Powder

• ½ tsp Coffee Powder

• ⅛ tsp Salt

• 50g Cocoa Powder

Aka could I have added any more ingredients, saucepan cake!! But it is sooooo worth it.

Method

Pre Heat your Oven to 180C/160C Fan/350F/ Gas 4 and line your tins.

Ok so grab a large saucepan and add your butter to this, we need to melt this over a medium to high heat and continuously stir it. We are going to make brown butter. Keep stirring until you see granules of brown at the bottom of the pan, the butter will foam, make sure the liquid part is still amber and as soon as you see what looks like dark sand remove the butter from the heat. This gives such a deep flavour so it is really important.

Now throw in your cocoa powder, the heat is going to make the chocolate flavour really pop. Pour the water over this and then add the coffee powder, flour, raising agents, sugars, salt and milk powder and mix it all in.

Then crack in the eggs, (ensure the mix is cool) pour on the vanilla, golden syrup, sour cream, oil and buttermilk, give it a final stir and pour it into your pre-lined tins.

These will bake for

23-25 mins for the 6 inch

30-33 mins for the 8-inch.

These times may vary depending on your oven. An internal thermometer is the best. Once cooked, remove from the oven and when cool enough, remove them from the tins and allow them to rest on a cooling rack. Pair these with Connors Chocolate Buttercream for a super wow chocolate cake. Use 2 batches of Connors for this cake.

To make buttermilk add 1 tsp of lemon juice to 50g of milk and once it has curdled it's all good to use. This takes around 10 mins.