Choco­late flap jack layer cake

Serves 6 Ready in 40 min

Essentials (South Africa) - - FOOD | SWEET TREATS -

300g plain flour

2 tbsp co­coa

1 tsp bak­ing pow­der

1 tsp bi­car­bon­ate of soda

90g soft brown sugar

280ml but­ter­milk

75ml milk

2 tsp vanilla ex­tract

2 tbsp vegetable oil, plus ex­tra for fry­ing For the fill­ing

250g mas­car­pone

3 tbsp milk

10 tbsp sugar-free straw­berry jam

For the driz­zle

100g dark choco­late, bro­ken into squares 30g but­ter

2 tbsp golden syrup

150g blue­ber­ries 1 In a large bowl, com­bine the flour, co­coa, bak­ing pow­der, bi­car­bon­ate of soda and sugar. In a mea­sur­ing jug, com­bine the but­ter­milk, milk, vanilla and oil. Whisk to­gether with a fork. Pour the wet in­gre­di­ents into the dry and whisk to­gether to make a thick, smooth bat­ter.

2 Heat a heavy-based, non-stick flap­jack pan with a smidgen of oil. Add a large ladle­ful of the bat­ter, to spread to 18cm. Cook very gen­tly, and when bub­bles start ap­pear­ing on the sur­face af­ter a min or two, turn over the flap­jack with a large spat­ula. Cook for an­other min on other side. Put on a plate.

3 Re­peat with the re­main­ing mix­ture, in­ter­leav­ing each flap­jack with grease­proof pa­per. Wrap them in foil and keep warm in an oven on a very low tem­per­a­ture.

4 To make the fill­ing, mix to­gether the mas­car­pone and milk to make a smooth, spread­ing con­sis­tency. For the driz­zle, put the choco­late, but­ter, syrup and 4 tbsp boil­ing wa­ter in a bowl rest­ing over a pan of sim­mer­ing wa­ter. Al­low to melt.

5 Spread and stack the flap­jacks with al­ter­nate lay­ers of mas­car­pone and jam, fin­ish­ing with mas­car­pone on top. Sprin­kle with blue­ber­ries.

6 Stir the choco­late mix­ture un­til well com­bined and glossy and driz­zle over the stacked pan­cakes. Cut into wedges and serve im­me­di­ately.

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