Chocolate Topped Sultana Flapjack Cake
Chocolate Topped Sultana Flapjack Cake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chocolate topped sultana flapjack cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chocolate Topped Sultana Flapjack Cake is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chocolate Topped Sultana Flapjack Cake is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate topped sultana flapjack cake using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chocolate Topped Sultana Flapjack Cake:
  1. Get 200 g unsalted butter or margarine
  2. Get 250 g golden syrup
  3. Take 80 g soft light brown sugar
  4. Take 100 g oats
  5. Take 250 g self-raising flour
  6. Make ready 75 g sultanas
  7. Get 1 teaspoon cinnamon
  8. Prepare 200 g plain/dark chocolate for the top of the cake
Instructions to make Chocolate Topped Sultana Flapjack Cake:
  1. Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base.
  2. Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked.
  3. Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour.
  4. Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set.
  5. Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way.

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