INSTRUCTION
Preheat the oven to 170’C / 325’F / Gas Mark 3. Grease a 20-cm / 8-inch round cake tin and line the bake with baking paper.
Place the margarine, sugar, eggs, flour, baking powder and cocoa powder on a bowl and beat until just smooth. Stir in the chocolate chips, mixing evenly.
Spoon the mixture into the prepared tin and spread the top level. Bake in the preheated oven for 40 – 45 minutes, until risen and firm to the touch. Leave to cool in the tin for 5 minutes, then turn out and finish cooling completely on a wire rack.
For the icing, place the chocolate, butter and golden syrup in a saucepan over a low heat and stir just melted and smooth.
Remove from the heat and leave to cool until it begins to thicken enough to leave a trail when the spoon is lifted. Pour the icing over the top of the cake, allowing it to drizzle down the sides. Arrange the sweets over the top of the cake.
INGREDIENTS
- 175 g / 6 oz Soft margarine or spreadable butter, plus extra for greasing
- 175 g / 6 oz Caster sugar
- 175 g / 6 oz Plain flour
- 3 Eggs, beaten
- 1 tsp Baking powder
- 2 tbsp Cocoa powder
- 55 g / 2 oz White chocolate chips
- 40 g / 1 1/2 oz Small coloured sweet, such as Smarties or M&M chocolate chip to decorate
ICING
- 175 g / 6 oz Milk chocolate or Plain chocolate
- 100 g / 3 1/2 oz Unsalted butter or margarine
- 1 tbsp Golden syrup
Making & Baking 