A stunning cake recipe with a chocolate sponge, sandwiched with chocolate then smothered in chocolate!!
Nutritional info per serving
Calories612kcals
Fat36.2g (21.9g saturated)
Protein7.3g
Carbohydrates68.6g (45.9g sugar)
Salt1.1g
INGREDIENTS
100g spreadable butter, plus extra for greasing
250ml milk
1 tbsp red wine vinegar
100g plain chocolate, melted
15g cocoa powder, sifted
300g self-raising flour, sifted
1 tsp bicarbonate of soda, sifted
225g golden caster sugar
2 eggs
For the icing
225g plain chocolate, broken up
100g butter
142ml carton double cream
METHOD
01.Preheat the oven to 180C/fan160C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.
02.Meanwhile, make the icing. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.
03.Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.