✤8 oz (2 sticks) unsalted butter, softened
✤8 oz (225g) caster sugar
✤10 oz (275g) self-rising flour
✤2 tsp baking powder
✤4 large eggs, room temperature
✤2 tbsp almond milk
✤1/2 tsp vanilla extract
✤1 ½ tbsp cocoa powder
✤2 tbsp hot water
✤2 oz (50g) dark chocolate chips
For the icing:
✤2 oz (50g) dark chocolate pieces
✤2 oz (50g) white chocolate
❖Preheat oven to 350°F (177°C). Grease a 12x9-inch traybake and line the base with parchment.
❖In a large bowl, add the butter, sugar, flour, baking powder, eggs, milk & vanilla and beat well for about 2 min, until well blended. Spoon half of the mixture into the pan, dotting separately and evenly around.
❖In a small bowl, blend the cocoa & hot water. Cool slightly, then mix it into the remaining batter, along with the chocolate chips. Spoon this mix into the gaps in the pan between the vanilla batter.
❖Bake 35-40 min or until cake has shrunk from the sides and springs back when pressed. Cool completely in pan.
❖Melt the icing chocolates separately, then drizzle all over the top. Let sit 30 min before cutting.
