About this recipe:A rich, gooey chocolate cake with bits of melted toffee throughout. Very easy to make, and a nice comforting winter pud. Best if served warm with vanilla ice cream.
250g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
140g cooking chocolate, melted
225ml strong filter coffee
175ml soured cream
4 tablespoons vegetable oil
400g dairy toffees
4 tablespoons milk
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm springform cake tin.
In a large bowl, combine flour, sugar, bicarb and baking powder. Make a well in the centre, and pour in melted chocolate, coffee, soured cream and oil. Mix well, and spread into prepared cake tin.
Bake in the preheated oven for 50 to 60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool for 10 minutes, then remove from cake tin.
In a microwave-safe bowl, combine dairy toffees and milk. Heat in microwave until melted. Stir until smooth. With the handle of a wooden spoon, poke holes into the cake. Pour melted toffee mixture into holes. Allow to cool slightly before cutting, but serve warm.