The Great Cake Bake Off! (Part 2)

The Great Office Cake Bake Off!

The cake bake off at Payplan continues with two more wonderful cakes – can they keep up the standard?

Becky’s Chocolate Fudge Cake looks amazing and I am sure it was yummy, but it didn’t get such high marks for taste as Gemma’s Lemon Drizzle Cake. The latter fell down a little on presentation – so much so she didn’t feel inclined to photograph the result! But let’s face it – it is the taste that matters in the end! And I am sure some people with colds benefited from the extra vitamin C!

Cakes – Made For Sharing!

And the whole office will be benefiting from this competition. Sharing food is amazing for bringing people together and it is really good baking and cooking, when you know people are going to enjoy the result. Baking your own cake is more economical than a shop bought cake, and you know exactly what is going into the cake.

You can make your lemon dirzzle cake very lemony if you like – with real lemons. Great source of vitamin C – especially essential in the winter months with all the bugs going around. And you can make your chocolate fudge cake, as chocolatey as you like! And yes chocolate can be good for you too!

To catch up with Part one of the Great Cake Bake Off – click here

So here are the recipes for the latest cakes:-

Becky's Wonderful Chocolate Fudge Cake

Becky’s Chocolate Fudge Cake


  • 175g / 6oz unsalted butter
  • 175g / 6oz sugar
  • 3 eggs, beaten
  • 3 tablespoons golden syrup
  • 40g / 1.5oz ground almonds
  • 175g / 6oz self-raising flour
  • 40g/ 1.5oz cocoa powder
  • For The Icing

  • 225g / 8oz plain chocolate, broken into pieces
  • 5 tablespoons evaporated milk
  • 1/2 tablespoon vanilla essence

    Cooking Directions

    1. Preheat the oven to 180 degrees C

    2. Grease a deep cake tin

    3. In a large bowl, cream together the butter and sugar until light and fluffy

    4. Add the eggs one at a time and beat in thoroughly

    5. Add the golden syrup

    6. Add the ground almonds

    7. Sift in the flour and cocoa powder

    8. Ensure all ingredients are completely combined

    9. Divide between the two tins

    10. Bake in the oven for 20-25 minutes, or until a skewer or sharp knife comes out cleanly

    11. Leave to cool and then turn out on a wire rack to cool completely

    12. Make the icing

    13. Melt the chocolate pieces in a bowl over some hot water

    14. Combine with the sugar, evaporate dmilk and vanilla extract to form a paste

    15. Ensure the cake is completely cooled

    16. Spread the mix evenly over the cake

    17. Decorate as desired with chocolate buttons

Taste – 7.1
Presentation – 7.5
Difficulty – 6.7

Gemma’s Lemon Drizzle


  • 225g / 8oz unsalted butter
  • 225g / 8oz sugar
  • 4 eggs
  • 1 lemon zest, grated
  • 225g /8oz self-raising flour

For The Drizzle

  • 2 lemons juiced
  • 85g / 3oz sugar
  • Cooking Directions

    1. Pre heat the oven to 180 degrees C

    2. Cream the butter and sugar together in a bowl

    3. Add the eggs one at a time, beating each one in thoroughly

    4. Add the sugar and ensure all the ingredients are completely combined

    5. Grease a 2lb loaf tin or deep round cake tin

    6. Pour the mixture into the tin

    7. Bake in the oven for 40-45 minutes

    8. Check to see if cooked by inserting a sharp knife or skewer into the middle

    9. If it comes out clean it is done, otherwise return to the oven and check again in 3-4 minutes

    10. Allow the cake to cool

    11. The Topping

    12. Meanwhile make the topping

    13. Mix together the lemon juice and the sugar

    14. When the cake is cool, stab it all over with a sharp knife

    15. Pour drizzle mixture as evenly as you can over the cake

    16. It will leave a sugary sheen on the top


    Taste – 7.6
    Presentation – 6.1
    Difficulty – 6.4

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