Special occasion chocolate cake
- 200g self-raising flour
- 2 level tsp baking powder
- 40g cocoa, plus 1 tbsp for the icing
- 225g caster sugar
- 350g butter, softened
- 4 large free-range eggs
- 100g dark chocolate (at least 70 per cent cocoa solids)
- 325g icing sugar
- 1 tbsp golden syrup
- Chocolate sweets to decorate, such as flakes and buttons
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of two 20cm sandwich cake tins. Sift the flour, baking powder and cocoa into a large mixing bowl.
Add the caster sugar, 225g butter, the eggs and 1 tbsp water. Beat until evenly mixed.
Divide the cake mixture between the tins and level the tops. Bake for 25-30 minutes or until the cakes have shrunk from the sides of the tins and the tops spring back when lightly pressed. Turn out onto a wire rack and leave to cool.
Put the chocolate in a bowl. Bring a pan of water to a simmer, then stand the bowl over it, making sure the base of the bowl doesn’t touch the water. Leave until the chocolate has melted. Remove the bowl from the pan and leave until the chocolate is just warm.
Beat together 75g butter and 150g icing sugar until really light and fluffy. Add the melted chocolate and beat again. Spread the mixture on one cake, then put the other one on top.
Sift 175g icing sugar and 1 tsp cocoa into a bowl. Put 50g butter, 1 tbsp golden syrup and 1 tbsp water in a small pan and heat gently until the butter has melted and the mixture is hot, but don’t allow it to boil. Stir it into the icing sugar and pour on top of the cake, spreading it evenly.
Leave for 10 minutes until the chocolate icing is cool but not set, then decorate by arranging chocolate sweets of your choice across the icing and leave to set.