This is wickedly good: an airy chocolate sponge atop a hidden lake of not-too-sweet chocolate sauce spiked with espresso. Make sure you have a bowl of cold, lightly whipped cream to serve with this, or a stash of vanilla ice cream.
150g unsalted butter, cut into pieces
330g self-raising flour
1½ tsp baking powder
180g light muscovado sugar
75g cocoa powder
250ml milk
4 large eggs
whipped cream or vanilla ice cream, to serve
For the topping:
85g light muscovado sugar
60g cocoa powder
50ml espresso coffee
Serves: 8 | Takes: 50 minutes
Place the butter in a 30 x 20 x 5-cm roasting tray. Preheat the oven to 160°C/325°F and while it reaches temperature place the tray inside for the butter to melt.
Meanwhile, whisk together the flour, baking powder, sugar and cocoa together in a mixing bowl.
When the butter has melted, pour into a jug and set aside to cool for a few minutes. Meanwhile, brush the tray with the residual butter so all the sides are coated.
Add the milk and eggs to the melted and cooled butter and mix well. Stir this into the dry ingredients to make a smooth batter. Scrape into the buttered roasting tray and smooth the top with a spatula.
Mix all the topping ingredients together with 450ml just-boiled water and pour over the batter. Bake for about 30 minutes until the top is firm: there will be a pool of sauce under the sponge. Serve hot topped with whipped cream or ice cream.
