Categories: April

Ingredients

• 200g butter, plus extra for greasing
• 250ml milk
• 1 tbsp red wine vinegar
• 250g plain chocolate, broekn up, plus 100g, melted
• 15g cocoa powder, sifted
• 300g self-raising flour, sifted
• 1 tsp bicarbonate of soda, sifted
• 225g golden caster sugar
• 2 eggs
• 142ml carton double cream

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper.

2. Mix the milk and vinegar. Place 100g butter, melted chocolate, cocoa powder, flour, bicarbonate of soda, sugar and eggs in a large mixing bowl. Pour in the milk mixture and beat with an electric hand whisk, until smooth. Spread into the cake tin and bake for 1 hour, until firm in the centre. Cool for 10 minutes, then turn out on a rack to cool completely.

3. Meanwhile, make the icing. Melt the remaining chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Stir until smooth then beat in the cream. Cool slightly.

4. Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides.

5. The cake will keep for up to 3 days in an airtight box.

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