A recipe from British-born Leonie Birnbaum of Antwerp. Gooey, sticky and very moreish.


  • 500g/1lb 2oz plain flour

  • 250ml/9 floz warm water

  • 20g/¾oz active dried yeast, reconstituted in half the water or 40g/1½ oz fresh yeast

  • 125ml/4 fl oz vegetable oil

  • 125g/4½z sugar

  • Topping

  • 3 tbsp cocoa

  • 100g/3½oz drinking chocolate

  • 3 tbsp raisins

  • 1-2 tbsp vegetable oil


  • 1.

    Mix the flour, yeast, remaining water, oil and sugar. Knead well, cover with a cloth and leave to stand in a warm place for 1-2 hours until well risen.

  • 2.

    Preheat the oven to 180c/350f/gas mark 4.

  • 3.

    Grease a baking sheet or line with silicone paper. Mix the cocoa, drinking chocolate, sugar and raisins. Punch down the dough and knead again. Cover with the cocoa mixture and sprinkle with a little oil. Roll up like a Swizz roll (you can bring the ends together to make a ring if you like) and bake for 45 minutes. The bottom of the cake should sound hollow when tapped. Leave to stand for 5 minutes on the baking sheet, then turn onto a wire rack to cool.

Nutritional information

Nutritional analysis per serving (7 servings)

  • Energy 599kj
  • Fat Total 25g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 87g
  • Sugar 28g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings