For the chocolate bat sponge
- 200g Tate & Lyle Fairtrade Caster Sugar 200g Tate & Lyle Fairtrade Caster Sugar
- 200g butter, softened 200g butter, softened
- 4 eggs 4 eggs
- 175g gluten free self raising flour 175g gluten free self raising flour
- 25g cocoa powder 25g cocoa powder
- ¼ tsp xanthan gum ¼ tsp xanthan gum
For the Golden Syrup cake
- 100g Butter (or dairy free alternative) 100g Butter (or dairy free alternative)
- 50g Caster Sugar 50g Caster Sugar
- 50g Light Brown Sugar 50g Light Brown Sugar
- 200g Golden Syrup 200g Golden Syrup
- 250g Gluten Free Self Raising Flour 250g Gluten Free Self Raising Flour
- 1/4 tsp Xanthan Gum 1/4 tsp Xanthan Gum
- 1 Large Egg 1 Large Egg
- 135ml Milk (can use a dairy free alternative milk) 135ml Milk (can use a dairy free alternative milk)
For the chocolate icing
- 150g chocolate, milk or dark 150g chocolate, milk or dark
- 2 tsp vegetable oil 2 tsp vegetable oil
(Optional) For the honeycomb
- 80g Tate & Lyle Fairtrade Caster Sugar 80g Tate & Lyle Fairtrade Caster Sugar
- 80g Lyle's Golden Syrup 80g Lyle's Golden Syrup
- 10g Bicarbonate of soda 10g Bicarbonate of soda
HOW TO MAKE THIS RECIPE
1. Preheat your oven to 160C Fan / 180C. Prepare a 9-inch square tin.
2. Cream together your caster sugar and butter until light and fluffy. It's easier to use an electric hand mixer for this.
3. Add your eggs one at a time, mixing to combine between each addition.
4. Sift in your gluten-free self-raising flour, cocoa powder and xanthan gum and fold in.
5. Bake in the oven for about 30-35 minutes until fully cooked.
6. Leave to cool and then remove from the tin.
7. Once fully cooled, use your bat-shaped cutter to carefully cut out bat shapes from the chocolate cake. They will quite possibly be a little thick. Put to one side in an airtight container.
8. Keep all the leftover pieces of chocolate cake – these can be eaten, put in a trifle or even made into cake pops!
1. Preheat your oven to 160C Fan / 180C. Prepare a 2lb loaf tin.
2. In a small saucepan add your caster sugar, light brown sugar, golden syrup and butter and gently melt. Once melted pour into a heatproof bowl to enable it to cool quicker.
3. Place your gluten-free self-raising flour and xanthan gum into a large bowl.
4. Beat your milk and egg together and then add them to the flour alongside the cooled sugar/syrup/butter mixture.
5. Mix together until smooth and combined.
6. Spoon about a third of the mixture into your loaf tin.
7. Then get your chocolate bats and place them upright into the mixture. Place them tightly together to hold each other up.
8. Carefully spoon the rest of the mixture into the loaf tin. Make sure you cover the bats and that they stay in the same place.
9. Bake in the oven for about 45 minutes until fully cooked.
10. Remove from the oven and allow to fully cool in the tin.
1. Melt your chocolate in the microwave in 20-second bursts.
2. Add your oil and mix thoroughly.
3. Allow to cool for about 5-10 minutes and then spoon all over the top of the cake. Allow to fully set.
1. In a saucepan add your golden syrup and your caster sugar. Melt down and allow to boil until it turns a darker colour – about 5-10 minutes.
2. Remove from the heat and immediately add your bicarbonate of soda and mix straight away. It with rise up (don’t touch it – it’s really hot!)
3. Pour onto a small piece of baking paper on a small baking tray and leave to harden. (The smaller the surface area for the honeycomb to be poured onto, the thicker you can make your honeycomb)
4. Once hardened you can break the honeycomb into pieces and place on top of your cake as a finishing touch.