Making the cake:
Pre-prepare your cake tin(s) by lining with baking paper. I used two tins that were 20cm tins.
Preheat the oven to 180 degrees celcius.
Place the butter and golden syrup in a saucepan and heat gently. Take off the heat and let cool a little then stir in the beaten egg. Mix well. Sift in the flour, baking powder and cocoa and mix. Lastly add the baking soda to the milk and then add to your cake mix. Gently stir to combine.
Split evenly into your two cake tins.
Bake for approximately 30 minutes but keep an eye on it, at 30 minutes mine was starting to get a touch dry. Bake until a skewer comes out clean.
Set aside to cool.
Making the ganache:
You make the ganache for the centre and topping exactly the same way, just leave longer in the fridge depending on the consistency you would like.
Place cream in a saucepan on low. Bring to the boil. Remove from the heat and add your chocolate drops. Stir and stir and stir, you will see it slowly come together in the middle before spreading out and becoming a lovely smooth consistency. Place in the fridge until it is perfect for using to sandwich your pieces of cake together. It needs to be spreadable but hold its shape. When you make the ganache for the top you may want to pour it which means it will need to be pourable, but firm enough to not completely run off the cake, or you might choose to whip it up a bit with a beater, pour over and then rough it up a bit for a textured, rustic look. (If I'm honest I did this to cover up a huge amount of imperfections with my cake!
Making Chocolate Ribbons:
Keep an eye out on our social channels for a video to go with these instructions.
To make these chocolate ribbons, I didn't re-temper my chocolate but used chocolate drops that are already tempered and didn't break that temper. (Devonport Chocolate's ones are pre-tempered)
Slice up pieces of baking paper.
If you aren't lucky enough to have a composite marble bench top in your kitchen, cover a chopping board in baking paper.
