Recipe by Amy Beh

Ingredients
160g butter
160g dark chocolate
110ml warm water
1 tbsp golden syrup
190g plain flour
10g cocoa powder
2 tsp baking powder
1/4 tsp bicarbonate of soda
90g Nestle reduced cream
180g dark soft brown sugar
1 tsp vanilla essence
3 eggs, lightly beaten
1 tbsp corn oil
40g walnuts, coarsely chopped

Method
Grease and line a 20 cm round cake tin with greaseproof paper.

Melt butter, golden syrup, chocolate and warm water over a pan of simmering water. Cool slightly. Preheat oven to 170°C.

Put sifted dry ingredients into a large mixing bowl and stir in sugar, Nestle cream, vanilla essence, beaten eggs and oil to mix. Gradually pour in the chocolate mixture. Mix well with a wooden spoon. Fold in the chopped walnuts.

Turn batter into prepared cake tin and bake for about 40-50 minutes or until skewer inserted into the centre of the cake comes out clean.