Paul A Young’s butterscotch bramble brownie cake

Autumn is my favourite time of year for baking heart-warming, comforting cakes. Seasonal berries, orchard and stone fruits are in abundance and made to be muddled together with rich moist chocolate. This is a soft, fudgy-centred cake made with 72 per cent Venezuelan chocolate, but you can use your favourite variety. Note that this cake drops slightly in the middle, so don’t worry. It can be served warm but is best at room temperature.

paul a young brownie cake
Nassima Rothacker

SERVES 8

FOR THE CAKE BATTER

100g unsalted butter
175g light muscovado sugar
½ tsp freshly ground black pepper
½ tsp Maldon sea salt
50g golden syrup
165g 72 per cent Venezuelan chocolate, roughly broken
3 medium free-range eggs
50g plain flour
100g brambles or blackberries

FOR THE BRAMBLE BUTTERSCOTCH

100g butter
100g light muscovado sugar
½ tsp Maldon sea salt
100ml double cream
200g brambles or blackberries
100g dark chocolate, chopped into small pieces

TO MAKE THE BROWNIE CAKE

1. Preheat the oven to 180C/160C fan/gas 4. Line a 20cm cake tin with a double layer of baking parchment around the sides and a single disc on the base.

2. In a saucepan melt the butter, sugar, black pepper, salt and golden syrup until smooth and bubbling. Add the chocolate off the heat and stir well until fully melted.

3. Whisk the eggs and strain through a sieve on to the chocolate batter. Mix well until fully incorporated. Now add the flour in one go, mixing very well until fully incorporated.

4. Pour all the batter into the tin, then scatter the brambles across the top of the cake. Bake for 1 hour and 45 minutes until the cake has set but is still moist in the centre. It will look slightly underdone but the residual heat will set the chocolate and make the brownie cake very moist.

5. Allow to cool thoroughly, remove from the tin and place on your cake stand.

TO MAKE THE BUTTERSCOTCH BRAMBLE

1.  In a medium saucepan melt the butter, sugar and salt together and simmer for 5 minutes, stirring occasionally. Take off the heat and add the double cream, standing back as it can splutter. Whisk in well.

2. Now add the brambles, stirring well so they begin to burst and colour the caramel an intense purple, and finally stir in the chocolate until melted. Spoon over the cake so it spills down the sides and pile the brambles on the top.

3. This keeps well in an airtight container for 1 week in the fridge.

Buy the book and help a great cause

a taste of home the passage charity cookbookThis recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com.