225 g unsalted butter
225 g caster sugar
4 large eggs
2 tsp vanilla extract
150 g self-raising flour
2 tsp baking powder
80 g cocoa powder, sifted
50 ml semi-skimmed milk
8 tbsp strawberry jam
200 g plain chocolate, such as Bournville
6 Flake bars, each broken into three
1 Preheat the oven to 180°C (350°F/Gas 4) and line a 20 x 30-cm tray bake tin with non-stick baking paper
Put the butter, sugar, eggs and vanilla in the bowl of an electric mixer and cream together. Add the flour, baking powder and cocoa powder and beat well to combine. Add the milk, and mix again.
Spoon half the mixture into the prepared tin and spread to make a thin layer. Dollop thejam across the mixture then spread with a palette knife. Add the remaining cake mixture and spread to level and cover the jam.
Bake in the preheated oven for 20–25 minutes or until springy to the touch and coming away from the edges of the tin. Leave to cool in the tin for about 30 minutes.Then lift the cake out of the tin, still in its baking paper, and stand on a chopping board.
While the cake is in the oven, melt the chocolate in the microwave or in a bowl over a pan of simmering water. Remove from the heat and leave to cool a little.
Use a sharp knife to cut the cake into about 18 portions. Spoon the melted chocolate over each cake in a thick layer. Press the Flake pieces into the chocolate on each cake while the chocolate is still soft. Leave to set or, if impatient, eat messily while still warm!
This recipe has been created by Miranda Gore Browne for Fairtrade Fortnight. This year, The Fairtrade Foundation is calling on the British public to choose products on their shopping list that change lives. Take the quick personality test at fairtrade.org.uk/fortnight, say what matters most to you and see how Fairtrade is changing lives in those areas.