Double Divine Chocolate Cake

 

 

 

 

 

 

 

 

Could have put a bit more white chocolate mixture in between the two layers!

 

 

 

 

 

 

Double Divine Chocolate Cake

by Mary Berry as seen on t.v.

 

 

 

What do we need:

 

190 gr selfraising flour

2 level tablespoons cocoa powder

1 level teaspoon bicarbonate of soda

1 level teaspoon baking powder

150 gr caster sugar

 

 

2 tablespoons golden syrup

2 eggs

150 ml sunflower oil

150 ml milk

 

 

 

Icing:

 

200 gr white chocolate

150 ml double cream

1 x 125 gr tub full fat cream cheese

 

50 gr melted dark chocolate

 

 

1. Heat your oven to 180C. Grease and line the bases of two 20 cm straight-sided loose bottomed tins. (I used my 2 springforms)

 

2. Sift the dry ingredients into a large bowl, and make a well in the centre.  Add the syrup, eggs, oil and milk, mix with an electric handwhisk and pour into the tins evenly. Bake in your oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips.

Turn out on your wire rack, remove paper and cool.

 

3. For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it.

Stir until melted and set aside to cool. Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and stir until combined. Set aside to cool a little until thick enough to ice.

 

4. Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top. Using a teaspoon or piping bag, zig zag the melted dark chocolate on top of the now double cake.

 

 

                                                            "Enjoy"