Enjoy this deliciously rich chocolate cake recipe, compliments of Bouchaib Daouine, Executive Chef at Faubourg du Mascaret. 

1 cup butter, melted and cooled

2 tablespoon vegetables oil

1 cup brown sugar

1 cup white sugar

4 large eggs, room temperature

4 teaspoons vanilla extra

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1/2 cup roughly chopped chocolate

METHOD

• Preheat the oven at 350 f then line baking trey with parchment paper and set aside.
• In large bowl combine melted butter, oil and both sugars.
• Add the egg, vanilla and salt then whisk for about one minute until evenly combine and light in colour.
• Over the same bowl sift in the flour and cocoa powder, gently fold the dry ingredients into the wet ingredients until just combined. Fold in half of the chocolate chunks.
• Pour the butter into the prepared pan, then smooth the top, with remaining chocolate chunks.
• Bake for 35- to 40 minutes, or until the centre of the chocolate cake is firm.
• Remove from the oven and allow to cool enjoy
• Add whipped cream and blueberries to taste

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