Dark Chocolate Brownie Cake

This cake is moist and delicious. It is the perfect combination between a brownie and a decadent chocolate gateaux.

Preheat the oven to 170C. Grease a 22cm cake tin.

250g golden syrup
140g dark chocolate (at least 55% cocoa)
200g brown sugar
250g butter
1 cup buttermilk at room temperature
500g cake flour
2T bicarbonate of soda
2 large eggs

Melt 140g chocolate, syrup, brown sugar butter and 200ml buttermilk in a saucepan over a low heat. Do not boil.

Sift the flour, add the bicarb and the slightly cooled chocolate mixture. Stir until smooth. Beat the eggs with 50ml buttermilk and add to the mixture. Pour into the cake tin and bake for 25-30 minutes. Allow the cake to cool. Remove from the tin and ice as follows.

30g butter
60g dark chocolate
70g icing sugar, sifted

Melt the butter and chocolate. Remove from the heat and add the icing sugar. Stir until smooth. Ice the cake and decorate with sugared roses.

To make sugared roses. Use a few drops of colouring to colour half a cup of sugar. Add a lightly beaten egg white. Dip slightly opened fresh roses that have been rinsed and  thoroughly dried in the egg. Allow to dry slightly and decorate your cake as desired.