Pecan Chocolate Fudge Ring Cake

Fudge sauce:

40 grams butter
40 grams light brown sugar.
4 tbsp golden (light corn) syrup or clear honey.
2 tbsp milk
1 tbsp cocoa powder
40 grams dark chocolate
50 grams pecan,finely chopped.

Cake :

100 grams soft butter
100 grams light brown sugar
125 grams self raising flour
2 eggs
2 tbsp milk
1 tbsp golden syrup,or honey

Preheat oven to 350F. Lightly grease a 20 cm ring Pan and keep aside.
Fudge sauce: Place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring till combined.

Break the chocolate into pieces and add to the mixture stirring till melted. Stir in the chopped nuts. Pour into the base of the pan and leave to cool.

To make the cake, place all of the ingredients in a mixing bowl and beat till smooth. Carefully ,using a large spoon, add the mixture over the fudge sauce in pan. Bake for 35 minutes till springy to the touch.

Leave to cool in the pan for 5 minutes then flip it into a serving dish.