Rich and delicious, you'll love this wonderful chocolate cake, filled with a double cream and melted plain chocolate mixture, topped with more melted chocolate and chocolate curls made from white and plain chocolate. Wicked!

Serves: 6-8

175 g (6oz) light muscovado sugar
150 g (5oz) self-raising flour
Pinch salt
3tbsp cocoa powder
100g (4oz) butter
2 medium eggs, beaten
90ml (3fl oz) milk
1tsp vanilla extract

Filling and decoration
2 x 100g bars plain chocolate, broken into pieces
90 ml (3fl oz) double cream
100g bar white chocolate, broken into pieces
1tsp cocoa powder

1. Preheat oven to 180°C/350°F/gas 4. Grease and base line two 18 cm (7 inch) sandwich tins.
2. Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together.
3. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 -30 mins, or until the tops spring back when lightly touched. Cool for 5 mins, then turn out and cool completely on a wire rack.

Where to next?
- Classic chocolate cake
- Cakes: Celebration, muffins, chocolate cakes and more...
- More dessert recipes
- Dinner party recipes

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