Ingredients:(Fudgy dark chocolate cake)
For the cake
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour – swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black’s)
1 tsp baking powder
2 tbsp milk
For the fudge frosting
200ml double cream
3 tbsp clear honey
200g dark chocolate (use 70% cocoa solids if you can), broken into pieces
top with shaved or grated chocolate
Directions:(Fudgy dark chocolate cake)
- 1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- 2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- 3. For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
- Leave to melt for 5 mins, then stir briefly to combine – don’t over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.