Rich chocolate cake
- 425g Asda Organic Dark Chocolate (70% cocoa solids)
- 225g unsalted butter, cubed
- 1 level tsp instant coffee
- 100g self-raising flour
- 100g plain flour
- 25g cocoa powder
- 1⁄4 level tsp bicarbonate of soda
- 375g caster sugar
- 4 tbsp milk
- 3 large free-range eggs, beaten
- 300ml double cream
- Grated chocolate (or shaved chocolate)
Grease and line the base of a 20cm deep round loose-based tin. Pre-heat the oven to 160C/140C Fan/Gas 3.
Break 200g chocolate into a bowl with the butter, coffee and 125ml water. Stand over a pan of simmering water for 3 minutes. Remove from the heat, leaving the bowl on the pan. Stir until smooth, then leave to cool.
Sift together the flours, cocoa and bicarb, then add 350g sugar. Stir into the chocolate mixture with the milk and eggs until evenly mixed (don’t overbeat).
Turn into the tin and bake for 1 hour 20 minutes or until the top springs back when pressed. Leave in the tin for 10 minutes, then turn out on to a wire rack.
Break the remaining chocolate into a bowl. Heat the cream and remaining sugar until simmering, then pour on to the chocolate. Stir until smooth. Leave until cool but spreadable.
Cut the cake in half and sandwich with some of the mixture. Spread the rest over the top and sides. Decorate with grated chocolate, or top with speckled eggs for an instant Easter treat.