Chocolate Savarin drenched in Chocolate Syrup

This is my latest Great British Bake-Off bake-along post, following last week’s episode on European Cakes. The bakers last week made yeast-leavened cakes like babka, savarins and Kugelhopfs, followed by Swedish princess cake and then a show stopper based on the Hungarian Dobos torte which involves many layers of sponge and lots of caramel decoration.

I wasn’t quite sure what to make for my European cake but luckily I bought a French baking book when I was in France on holiday recently, called Viennoiseries et Brioches. A quick leaf through and I found a recipe for “petits savarins chocolat-espresso” and decided to adapt my bake from this recipe. I have a bundt/savarin tin that I was going to use in place of the small savarin moulds used in the recipe. I decided to adapt the recipe and drench the cake in chocolate syrup, since my family would like that better than the coffee syrup used in the book.


This is both a European cake and a yeast-leavened cake as featured in the show. Chetna and Martha both made savarins that looked amazing last week.

Recipe for the cake adapted from Viennoiseries et Brioches by Frédéric Berqué and Pascal Lehallé.

Ingredients :
270 g plain flour
20 g cocoa powder
7 g dried yeast (1 packet)
80 ml lukewarm water
1 tsp salt
20 g light brown sugar
2 medium eggs, beaten
100 g butter, melted and cooled

For the syrup:
70 g light brown sugar
180 ml boiling water
3 tbsp cocoa powder
145 g golden syrup


Mix the yeast in with the lukewarm water.
Put the flour and cocoa powder in the bowl of your stand mixer and add the sugar and salt around the sides. Pour the water and yeast, and the eggs into a well in the centre of the flour mixture.
Mix using your K attachment until the dough comes away from the sides of the bowl.
Cover the bowl with a tea towel and leave to rise for half an hour.
Add the cooled melted butter to your mixer bowl and mix until it is incorporated into the dough. Continue to mix until dough is smooth and elastic.

Place the dough in the prepared tin (butter and flour it so the cake comes out easily).

Cover the tin with a tea towel again and leave it to rise for an hour until doubled in size.

Preheat your oven to 180 degrees and bake for around 25 minutes.
Meanwhile, make the chocolate syrup.
Mix the sugar, cocoa powder and hot water in a saucepan until smooth. Add the golden syrup and heat gently to bring it slowly to the boil. Boil for one minute.

Then remove it from the heat and allow the syrup to cool. It will thicken up as it cools.
Once the cake is golden brown and firm, remove it from the oven and turn it out of the tin to cool.


Allow it to cool completely so it is stable, then reheat for a few minutes in a warm oven, drench in the chocolate syrup, and serve warm. Delicious!






I’m linking up with the #GreatBloggersBakeoff run by Jenny at Mummy Mishaps, week six is here.


I’m also linking up with GBBO Bake Along with Supergoldenbakes:


as well as #CookBlogShare with Supergoldenbakes:


and Bake of the Week with Helen at Casa Costello:

Casa Costello

and not forgetting #recipeoftheweek with A Mummy Too:

Link up your recipe of the week
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Chocolate Milkshake Cookies

Sugar and Crumbs recently sent me two new flavours of their naturally-flavoured icing sugars to try out. The first was Black Forest and with this I made Black Forest Cherry Friands. The second was Chocolate Milkshake which I knew straight away I would make into cookies!


What else goes with chocolate milkshake but more chocolate and sprinkles…
I used a basic sugar cookie recipe and replaced the plain icing sugar with the chocolate milkshake flavour. It smells just like a creamy milkshake when you open it up which is a great sign.



250 g flour
125 g butter
80 g Chocolate Milkshake flavour icing sugar
2 tablespoons milk

Dark chocolate and sprinkles to decorate

Sift the flour and icing sugar into a bowl and mix them together.
Rub in butter with your fingertips until it looks like fine breadcrumbs.
Add the milk and combine until it forms a dough. You may need to use your hands to bring the dough fully together.
Roll the dough out and use cutters to cut out your desired shapes.
Place on a lined baking tray and bake at 180 degrees for 15 minutes.
Remove from the oven when golden brown and allow to cool.
Melt some dark chocolate in the microwave and dip half of each cookie into the melted chocolate. Immediately add the sprinkles and leave to set.

These were very popular with my children and would be great for a party!


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