For the cake
200g light brown muscavado sugar
200g self-raising flour
50g cocoa powder
150g unsalted butter
3 medium eggs
4g vanilla extract
65ml milk
45g Malt Extract

For the glaze
Warmed malt extract

For the chocolate topping
300g melted dark chocolate

For the cake
Preheat the oven to 180°C. Beat the butter until soft and creamy. Add eggs and combine with the butter using a mixer on a low speed then add the remaining ingredients and continue mixing until all combined. Do not over work the mix as this will leave you with a dense cake. In a greased and lined cake tin, pour in the cake mixture and bake for 35-40 minutes. Check to see if the cake is cooked by inserting a skewer into the middle after 35 minutes. If it comes out clean, remove from the oven. If not, check every 5 minutes or so. Leave to cool in the tin for 5 minutes and then turn out onto a wire tray.

For the glaze & chocolate topping
Soften the malt extract glaze by microwaving on high for 20 seconds. Brush on top and around the edges of the cake liberally. Allow to cool for 15 minutes. Melt the chocolate using a microwave on high setting, initially for 1 minute, give a stir, and then follow up with 10 second bursts until fully melted. Pour directly onto the cake, smoothing over with a palette knife.