• Preparation Time 15 minutes
  • Baking Time 60 minutes
  • Makes 16 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1 2/3 cups ROBIN HOOD® All Purpose Flour
  • 1 1/3 cups granulated sugar
  • ¾ cup unsalted butter, softened
  • ½ cup cocoa powder
  • 1/3 cup sour cream
  • 2 eggs
  • 1 tbsp good quality vanilla
  • ½ tsp baking soda
  • ½ cup boiling water
  • 1 cup semi-sweet chocolate chips
  • Syrup
  • ½ cup granulated sugar
  • ½ cup water
  • 1 tsp cocoa powder
  • Garnish (optional)
  • 1 oz dark chocolate, cut into splinters of varying thickness

Serving Size: 16 slices


Serving Size: 16 slices

  • Take whatever you need out of the refrigerator so that all ingredients can come to room temperature.
  • Preheat oven to 325F, putting in a baking sheet as you do. Line a 9 ½” x 4 ½” (1.5L) loaf pan with greased foil, pressed in the corners with some overhanging at the top.
  • Put the flour, sugar, butter, cocoa, sour cream, eggs, vanilla and baking soda into a food processor and blitz until you have a smooth, satiny brown batter. Scrape down the sides with a rubber spatula and process again while pouring the boiling water down the funnel.
  • Remove the lid and the well scraped blade. Stir in chocolate chips.
  • Pour batter in prepared loaf pan and put in the oven on top of the hot baking sheet, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake tester will pretty well come out clean.
  • Not long before the cake is due out of the oven (when it has cooked for about 45-50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to make a thick syrup.
  • When the loaf is cooked, take it out of the oven and place it on a cooling rack. Still in the tin, pierce the top here and there with a cake tester. Pour the chocolate syrup over the warm cake.
  • Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on a plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake.


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