Chocolate cake is the best treat for an after shoot tea. However, it doesn’t have to be difficult to make to be delicious. This easy chocolate cake is decadent, gooey and will make any chocoholic happy. Perfect for teas, parties, or just to satisfy your sweet tooth, this cake can be whipped up in under an hour.

For another chocolatey fix try pear brownies with hazelnuts for a bite sized squidgy treat. The guns will thank you for it at after shoot tea.

HOW TO MAKE AN EASY CHOCOLATE CAKE

As part of our pre-shooting preparation the regular guns at our shoot meet to tidy up and prepare for the forthcoming season. Wives and girlfriends turn up to the last of these meetings on condition that the boys bake the cakes as payment for their efforts. Being a single chap and a reasonable cook but not a cake maker I have been asked to come up with something chocolatey and gooey. I would like to add “simple to make” to those criteria.
MP, Hertfordshire

This is reasonably simple, yet a good hit on the chocolate and goo front. Mix 3 tbsp cocoa powder with 200ml boiling water followed by 1⁄2 tsp bicarbonate of soda. Leave to cool while whisking four eggs, 370g light muscovado sugar and 180ml groundnut oil together in a large bowl. Stir in 200g self-raising flour followed by the cocoa mixture. Pour into a 23cm x 30cm x 4cm tin lined with lightly oiled foil. Bake for 30 minutes in a preheated oven at 180C°/ 350°/Gas Mark 4 until firm on the outside and wobbly in the centre. The middle will sink as it cools. When cold, melt 150g dark chocolate together with 2 tbsp golden syrup in a bowl suspended above a little simmering water and stir until smooth. Spread over the cake and decorate with finely chopped Toblerone.