I should point out that my back of the envelope calculation reveals a slightly higher calorific value per 100g in my cake relative to Misters Marks and Spencer (440cal versus 420), but I reckon you can get 16 slices out of my cake, giving a per portion calorie hit of 410. Which is a lot. But it’s a celebration.
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I should point out that my back of the envelope calculation reveals a slightly higher calorific value per 100g in my cake relative to Misters Marks and Spencer (440cal versus 420), but I reckon you can get 16 slices out of my cake, giving a per portion calorie hit of 410. Which is a lot. But it’s a celebration.
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Ingredients
- 150 g Butter
- 275 g Soft brown sugar
- 3 Eggs
- 225 g Plain flour
- 50 g Cocoa powder
- 2 tsp Baking powder
- ½ tsp Bicarbonate of soda
- 225 ml Milk
- 2 tsp Vanilla extract
- 200 g Dark chocolate
- 200 ml Double cream
Instructions
- Start by gently warming the double cream and chocolate until the chocolate has just melted, then beat the mixture until smooth and pop in the fridge to set for icing the cake later.
- Preheat the oven to 180 degrees (Gas 4) and lightly grease or line 2 x 20cm cake tins.
- Mix the sugar and butter in a large bowl before gradually adding the beaten eggs. Sift in the dry ingredients and combine to a thick batter, before gradually adding in the milk and vanilla extract.
- Divide the mixture between the two tins and bake for 25 to 30 minutes until your skewer comes out clean.
- Cool, then ice with the ganache, which should be the consistency of spreadable butter. If it’s not fully set, wait a little longer before spreading a thin layer on the top and the rest in the middle. As for decoration…you are on your own!
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