Ingredients Jump to Instructions ↓

  1. 200g self raising flour

  2. 2 level tsp baking powder

  3. 40g cocoa powder, plus

  4. 1 tbs for the icing

  5. 225g caster sugar

  6. 350g butter (softened)

  7. 4 large eggs

  8. 350g dark chocolate (at least 70% cocoa solids)

  9. 325g icing sugar

  10. 2 tbsp golden syrup

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 160C/Gas 4. Grease and line the bases of 2 sandwich cake tins. Sift the flour, baking powder and cocoa into a bowl. In another bowl, cream the sugar with 225g of butter until light and fluffy, add the eggs and 1 tbs water. Add the sifted flour mixture, mix well. Add 50g melted chocolate and golden syrup, again mix well. Divide the mixture into the 2 cake tins, bake in the centre of the oven for 25-30 minutes.Leave to cool Beat together 150g butter and 300g icing sugar until light and fluffy, add 200g melted chocolate and mix well. Spread some of mixture on one cake, then put the other one on top. Spread the rest of the mixture over the entire cake, decorate with the chocolate fingers and aero bubbles/maltesers. Then enjoy!


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