Chocolate Fingers | Sarah Glover


  • 1 cup plus 2 tablespoons salted butter, chopped
  • 250g dark chocolate, chopped
  • 3 cups plus 2 tablespoons granulated sugar
  • 1 3⁄4 cups all-purpose flour
  • 1⁄2 cup cocoa powder
  • 1 teaspoon vanilla extract 6 eggs, lightly beaten
  • 100g dark pieces (optional)
  • 1 recipe of whip icing
  • 1⁄4 cup plus 2 tablespoons cocoa powder (optional)
  • 1 tablespoon milk (optional)

Feeds 6

Recipe — Wild Adventure Cookbook by Sarah Glover Photography—Luisa Brimble


  1. Preheat the oven to 180°C and grease your desired pan. I used small cake pans, but you can switch it out and use a 23cm round cake pan if preferred – just keep in mind that it may take longer to bake in the round pan; cover it with foil if it starts to brown too much.
  2. Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir with a metal spoon until melted and combined. Remove from the heat.
  3. Place the sugar, flour, cocoa powder, and vanilla in a bowl and mix until just combined. Make a well in the centre and add the eggs. Pour in the melted chocolate mixture and whisk until combined.
  4. Pour the batter into the prepared pan and add the extra chocolate if you like a good chocolate fix. Bake for 30 minutes or until the middle of the top is set and wobbles a little but the edges have developed a crust. Set aside to cool completely – you can even let this cool in the fridge before turning out and icing.
  5. Get your icing ready. If you really want to max out the chocolate, add the cocoa powder and milk and mix it in well. Decorate the cake in any way you like, but have fun with it! Cakes aren’t meant to be serious, and if you stuff it up, just eat it and make another one.