Chocolate Cake

Rich, moist, decadant, I could wax lyrical about this chocolate cake all day long but you can't taste words. You really have to make it.

Pre-heat your oven to 160°c, 320°f, gas 3.

Ingredients:

8 oz dark chocolate (55-60%)
8 oz butter
8 oz golden syrup
1 oz cocoa powder
8 oz self-raising flour
1/4 tsp baking soda
8 oz dark muscovado sugar
3 eggs
50ml brandy

Method:

1. Place the chocolate, butter, syrup and cocoa in a non metallic container, cover with cling-film and microwave on half power until melted. Do not allow to burn.

2. Sift the flour and soda into a large bowl then stir in the sugar.

3. Lightly beat the eggs and stir in the brandy.

4. Quickly stir the egg mixture into the chocolate then fold in the flour and soda.

5. Pour the batter into a 10" non stick cake tin and bake for 1 hour 20 minutes. Stand for 10 minutes then turn out onto a cooling rack. Cool completely.

For the filling:

8 oz dark chocolate
4 oz unsalted butter
10 fl oz double cream
1 tspn vanilla extract

1. Place the chocolate and butter in a non metallic container, cover with cling-film and microwave on half power until melted.

2. Bring the cream to a boil with the vanilla and gently stir in to the chocolate mixture until smooth.

Putting it all together:

1. Using a sharp serrated knife, cut through the cake horizontally to give three even thickness discs.

2. Place the base slice on a tray or plate and spread with a thin layer of filling then place the middle cake disc on top. Spread this with a layer of filling too and place the last disc on top.

3. Use the remaining filling to cover the top and sides of the cake.

4. Using a vegetable peeler, shave curls from a piece of dark chocolate and completely cover the top of the cake. Dust lightly with icing sugar.