This chocolate drizzle cake is something special. It starts with a perfectly tender chocolate sponge, taken to new heights when drenched with a smooth, rich chocolate syrup that sinks irresistibly through the crumb.
Preheat the oven to 180C (160C fan-assisted / 350F).
Put the caster sugar, golden syrup, oil and softened butter in a large mixing bowl. Beat with an electric mixer or by hand until creamy.
Whisk in the milk, then the eggs.
Sift in the flour and cocoa powder. Fold everything together. It's fine if it's a little lumpy.
Pour the batter into your lined cake tin and level off.
Bake in the centre of the oven for about 35-40 minutes or until risen and firm. A skewer pushed into the centre of the cake should come out clean.
Once fully cooked, transfer your cake to a wire rack to cool in the tin for 10 minutes.
Make the syrup
While the cake cools, make the syrup. Put the sugar into a small a pan and sift in the cocoa powder, discarding any lumps left in the sieve. Add the water and golden syrup.
Place the pan over a low heat and gently dissolve the mixture, stirring gently to help the heat spread evenly, but avoiding flicking the mixture up the sides of the pan.
When all of the sugar has dissolved, bring the syrup up to a boil for 1 minutes.
Take the pan off the heat and set aside at the back of the stove to cool a little while the cake rests.
Complete the cake
Poke all over with a skewer, going about 3/4 deep.
Pour the syrup over the cake slowly, a little at a time to allow it to sink in.
Leave to cool completely in the tin.
Lift the cake out of the tin using the baking paper. Peel the paper away.
Transfer to a serving platter. Slice and enjoy!
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Notes
If you like, you can increase the double the syrup quantities and put half in a jug to serve with the cake.