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Hot Chocolate Cake

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 6 People

175g butter, softened

175g light brown sugar

few drops vanilla essence

4 eggs, beaten

200g self raising whole meal flour 

25g cocoa powder

75 g white chocolate, roughly chopped


Sauce: 75g white chocolate

150ml single cream

30 – 40 ml ( 2 – 3 tblspns milk




Cream the butter, sugar and vanilla essence together until light and fluffy, then gently beat in the eggs and half the flour.  Fold in remaining flour and cocoa.  Stir in the chopped chocolate and spoon mixture into a 675g (1 – 1 1/2lb)  well greased oven proof loaf dish or pan. 

Shield each end with  a 2 cm width piece of foil, set dish in microwave oven and cook on MEDIUM HIGH for 8 – 9 minutes.  Remove the foil half way through the cooking time.


The cake is cooked when a skewer inserted into the centre of the cake comes out clean.

Leave to stand, covered while sauce is made.


For the sauce: place the chocolate and cream into a medium sized oven proof bowl.  Cook on MEDIUM for 2 – 3 minutes, stirring well after each minute, until chocolate has melted. Stir in the milk and allow to cool a little.


Serve the cake sliced with a little of the sauce poured over.

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