Chocolate brownie cake

    1 hour 20 min

    This is a dense, rich and decadent cross between a chocolate brownie and a chocolate cake. The result is so delicious you may never go back to regular brownies or chocolate cakes again! The fresh strawberries are optional; raspberries also work well!

    479 people made this

    Serves: 12 

    • 110g butter
    • 175g golden syrup
    • 170g plain chocolate chips
    • 100g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 120g chopped walnuts
    • Chocolate glaze
    • 85g cooking chocolate, chopped
    • 2 tablespoons butter
    • 1 tablespoon golden syrup
    • 1 teaspoon vanilla extract
    • 300g sliced fresh strawberries

    Prep:40min  ›  Cook:30min  ›  Extra time:10min  ›  Ready in:1hr20min 

    1. Butter and flour a 23cm round cake tin.
    2. In a pan over low heat, melt 110g butter and 175g golden syrup. Stir in 170g chocolate chips until melted. Remove from heat and add sugar and eggs, and stir until blended. Stir in 1 teaspoon vanilla, flour and nuts.
    3. Pour into prepared cake tin. Bake at 180 C / Gas 4 for 30 minutes, or until centre springs back when touched.
    4. Cool in pan 10 minutes. Then place on a cooling rack.
    5. To Make Glaze: Combine chopped chocolate, 2 tablespoons butter and golden syrup in pan. Stir over low heat till chocolate is melted. Remove from heat. Stir in vanilla.
    6. Once the cake is cool, cover with the glaze. Garnish with sliced strawberries.

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    Reviews in English (101)


    Just made this and my 13 year old daughter's words were amazing can I have some more. Do I need to say more. Easy to make and very tasty  -  13 Jun 2015


    At his a great recipe I would never have thought the golden syrup would work and the glaze is such an easy and impressive finish to it  -  07 Oct 2017


    Very Great recipe! This cake is super delicious and it was a very big hit! It made a big difference. It made the cake more moist and chocolaty! Thanks for sharing good cake recipe.  -  25 May 2017