Sokolatopita – chocolate party cake

SERVES 12

INGREDIENTS

■ 375g caster sugar

■ 1 cinnamon stick

■ 50ml brandy

■ 125g unsalted butter,

plus extra for the tray

■ 250g dark and milk

chocolate (I like half and half)

■ 3 large eggs

■ 175g plain flour

■ 75g cocoa powder

■ 1 tsp baking powder

■ ½ tsp bicarbonate of soda

■ ½ tsp fine sea salt

■ 200ml whole milk

■ 250ml double cream

■ Sprinkles or fruit (optional)

1

Place 175g of the caster sugar in a saucepan with the cinnamon, brandy and 150ml of water. Bring to the boil, then simmer for 5 minutes until syrupy. Leave to cool.

2

Preheat the oven to 190°C/170°C fan/gas mark 5. Grease a 30cm × 20cm tray. Melt the butter in a pan or microwave, then finely chop the chocolate and set aside. 3

Place the eggs in the bowl of a stand mixer and whisk on a medium speed with the remaining 200g of caster sugar. After 1 minute, increase speed to high and whisk for 4 minutes, until pale and voluminous.

4

In a separate bowl, whisk the flour, cocoa powder, baking powder, bicarbonate of soda and salt. When the eggs are ready, whisk in the milk and butter, then fold in the dry ingredients and

50g of the chocolate.

5

Pour the batter into the tray and bake for 25-30 minutes, or until cooked. Remove from the oven and poke holes all over the sponge and drizzle over the cooled syrup. Leave the cake to cool in the tin.

6

For the ganache, place the remaining 200g of chocolate in a heatproof bowl. Heat the cream until it is hot. Immediately pour the cream over the chocolate, leave for 30 seconds, then stir until smooth.

7

Leave to cool for 10 minutes then spread over the cake.

Serve as it is or topped with fruit or sprinkles.