How to make it

  • Prepare cakes. Preheat oven to 180°C. Line the bases of two 20 cm round tins with baking paper.
  • Sift flour, cocoa, and baking powder into a large bowl; add sugar.
  • Melt butter and golden syrup together.
  • Whisk eggs and stir in milk, baking soda and vanilla.
  • Add melted butter mixture and milk mixture to dry ingredients.
  • Beat at medium speed with an electric mixer for 1 minute, or stir together until well combined.
  • Divide mixture between the two tins. Bake in preheated oven for 25 - 30 minutes or until a skewer comes out clean. Leave in tins on a rack for 5 minutes then turn out and remove lining paper.
  • While the cake is cooking, prepare the filling and icing.
  • To make filling, combine all the filling ingredients in a bowl. Set aside. To make icing, combine cooking chocolate and cream in heatproof bowl, place over simmering water, stir until melted and smooth. Alternatively place cooking chocolate and cream in a microwave-safe bowl. Microwave on medium, stirring every minute until melted and smooth. Refrigerate 30 minutes until thick.
  • When cakes are cold, sandwich them together with the filling. Spread the icing over the top and sides of cake. If desired, decorate with toasted slivered almonds.

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