Alex Holden (alex_holden) wrote,
Alex Holden

Sandavore Bothy Cake

Mainly for my own reference, here is a recipe for chocolate cake that I came up with while staying in Sandavore Bothy on the Isle of Eigg. I was constrained by the equipment available in the bothy and the ingredients available in the (island's only) shop. It's basically a chocolate golden syrup cake with a chocolate toffee topping.

60g butter.
60g caster sugar.
4 very heaped dessert spoons golden syrup.
1 medium or large egg.
100g plain flour.
1 level teaspoon baking powder.
2 heaped dessert spoons cocoa.
50ml semi-skimmed milk.

2 packs Rolos.
1 small packet Milky Way Chocolate Stars.

Pre-heat oven to 180C/GM4.
Butter and flour a 7" round sandwich tin.
Thoroughly mix the flour, cocoa, and baking powder in a bowl. Sift if possible.
Beat the egg and milk together until frothy.
Put sugar, butter, and golden syrup into a pan and heat slowly while stirring gently, until all the butter has melted. Take off the heat and continue to stir until the butter is no longer floating on the surface (the sugar doesn't need to be dissolved).
do {
    Pour about a dessert-spoon sized splash of egg/milk into the pan.
    Stir until it's mixed in.
    Sprinkle about a heaped dessert spoon of flour/cocoa/baking powder into the pan.
    Fold it in, trying to trap as much air as possible as you do so.
} until the egg/flour etc. has all been added to the pan.
Pour/scrape the mixture into the sandwich tin.
Stir it very slightly in the tin (avoid scraping the sides/bottom with the spoon).
Bake in the middle of the oven for about 35 minutes. It is done when you can stick a knife in the middle and no wet mixture sticks to the blade.
Cool on a wire rack (in the bothy, the wire thingy from the grill pan worked as an adequate substitute).
Remove from the tin after about five minutes and continue to cool on the rack.
When the cake is fairly cool, put the Rolos in a bowl and place on top of a pan of boiling water.
After about ten minutes, use a knife to mash up the melted Rolos slightly, then quickly spread them on the cake.
Immediately (before the topping sets hard) place the Chocolate Stars in a pleasing pattern on top.

Update: here is a photo of a cake made to this recipe in an 8" tin:

I think the recipe works better made in a 7" tin but the only one I have here has a loose bottom that leaked sticky cake mix onto the bottom of the oven when I tried it with this recipe.
Tags: food, recipes

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