Chocolate Spiderweb Fudge Cake

In a large bowl, beat together the super soft butter, golden syrup, and sugar until extremely creamy looking, pale, and fluffy.

Gradually in the eggs. Don’t worry if it looks a bit curdled at this stage!

In a separate bowl, whisk together the cocoa powder, flour, and baking powder, then pass through a sieve.

On low speed, add the flour and cocoa powder mixture into the butter-based mixture in three parts, alternating with the milk in two parts. Remember to scrape the edges of the bowl with a spatula in between additions. As soon as 95% of the floury mixture has disappeared, stop beating. The last little bits will be incorporated into the cake with the next step. The less you work the flour, the better!

Transfer the mixture into your prepared tin and bake for approximately 50-60 minutes (or until a wooden skewer comes out clean), rotating the tin halfway for more even baking. Cool completely and then invert onto a cooling rack. The flat bottom should now be facing you!

To make the chocolate ganache

The cake should be completely cool before you ice it!

Put the cream and chocolate in a bowl and position over a saucepan of simmering water, also called a bain-marie, making sure the bowl does not touch the water.

As soon as the chocolate mixture is about 80% melted, remove from the heat and stir to melt the remaining chocolate and combine perfectly. You may need to leave the chocolate to cool down a bit so it develops a thicker pouring consistency.

In the meantime, melt the white chocolate on a bain-marie and then transfer to a tiny paper cone or ziplock bag.

Pour the chocolate glaze over the cooled cake, letting it fall down naturally along the sides.

To make a white chocolate spiderweb design, immediately pipe a thin stream of the melted white chocolate from the centre, in a spiral, twilight-zone design. Take a toothpick or wooden skewer and draw lines through the spiral from the middle outward to make a spiderweb effect.