Sticky chocolate cake
100 g butter
90 g plain flour
170 g Dansukker Granulated Sugar
95 g Dansukker Light Muscovado Sugar
3 g Dansukker Vanilla Sugar
30 g cocoa powder
A pinch of salt
2 eggs

Fudge icing
200 ml whipping cream
85 g Dansukker Granulated Sugar
140 g Dansukker Dark Syrup
40 g Dansukker Glucose Syrup
100 g butter
100 g dark chocolate

Decoration
Salt flakes

Heat the oven to 175°C on the top and bottom heat setting. Line an 18–20 cm springform cake tin with baking parchment.
Melt the butter. Combine all the dry ingredients in a bowl. Fold the butter and the eggs into the flour mixture. Pour the mixture into the tin and bake for around 20–23 minutes. Leave to cool before pouring on the fudge.

Chop the chocolate. Mix together the dark syrup, glucose and butter in a heavy-based saucepan. Simmer for about 10–12 minutes (at 120°C), until the fudge thickens. Stir occasionally. Remove from the heat and stir in the chocolate. Beat the fudge until it is smooth and let it cool slightly. Pour the fudge over the cake. Put in the fridge for at least 4 hours, preferably overnight. 

Decorate with salt flakes before serving.