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The topping alone is enough to drive you crazy with chocolate desire and this cake was described to me as the shi…. I didn’t know cake could be like that!

(as you will see by the amount of butter that I use, this is not a fat free recipe, but then nothing that I bake is)



125g butter

1 cup sugar

1tsp vanilla essence

2 eggs, beaten

1 ¼ cup self raising flour

½ cup cocoa powder

1 tsp bicarbonate of soda

1 cup milk

Beat sugar, butter and vanilla essence together until light and fluffy (or your arms get tired)

Beat in the eggs (I love all the beating btw, it gets rid of bad moods)

Sift flour, cocoa powder and bicarb together and fold into the egg/butter mixture alternating with the milk until you have a nice smooth mixture (make sure you lick the spoon to test if the mixture is smooth enough and tastes good)

Pour the mixture into a prepared, greased cake tin and bake for about 40 minutes at 180C/350F

To make the topping:

Put 125 chocolate of your choice (I like dark but experiment at will – chocolate caramel bars work really well as does white chocolate), 60g butter and ¼ cup of thick cream into a saucepan and gently heat while stirring until smooth.

Allow it to cool and then spread over your cake

I like guilding the lily so I add chocolate curls to the top as a final touch!