Ingredients
- •200 g caster sugar shopping list
- •200 g softened butter shopping list
- •4 medium eggs, beaten shopping list
- •170 g self-raising flour shopping list
- •30 g cocoa shopping list
- •1 tsp baking powder shopping list
- •2 tbsp milk shopping list
- •200 ml double cream shopping list
- •50 g butter shopping list
- •3 tbsp clear honey shopping list
- •200 g dark chocolate shopping list
How to make it
- Step 1: Mix
- Heat oven to 190C/fan 170C/gas 5, 375F. Butter two 20cm (8 in) sandwich tins and line with non-stick baking paper.
- Step 3: Bake
- In a large bowl, beat together 200g softened butter with 200g caster sugar, 4 eggs, 170g flour and 30g cocoa powder until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until the top is a beautiful golden colour. The cake should spring back when you press it. Turn it onto a cooling rack and leave to cool completely.
- Step 4: Frosting
- For the fudge frosting, heat 200ml double cream until it just begins to boil. Take it off the heat and add 50g butter, 3 tablespoons honey and 200g dark chocolate, which has been broken into pieces. Leave the mixture for five minutes so the chocolate melts, then stir it briefly to combine all the ingredients - don't over-mix it or it will lose its shine.
- Step 5: Ice
- Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate
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