-Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
-Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
-Remove the pan from the heat.
-Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
-Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
-Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
-Serve with cream or ice cream and plenty of fresh fruit.
