This crunchy chocolate cake feast will go down a treat with the whole family! You will need two 18cm sandwich cake tins to bake it in.
- 250g self-raising flour
- 250g soft brown sugar
- 50 g cocoa powder
- 250g plain chocolate, 70% cocoa solids
- 250g butter
- 4 eggs, lightly beaten
- For the icing:
- 400g plain or milk chocolate
- 284ml pot single cream
- 25g butter
- 100-200g icing sugar
- 175g pouch of Maltesers
- You will need 2 x 18cm sandwich cake tins.
Method1 Preheat the oven to 160°C/gas mark 3. Base line the cake tins with greaseproof paper.
2 Sieve the flour, sugar and cocoa into a bowl.
3 Melt the chocolate and butter with 200ml of water in a pan, gently.
4 Add to the flour with the eggs. Mix well.
5 Pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. They may crack a little on the surface.
6 Allow to cool for 10 minutes in the tins and then turn out onto a cooling rack to cool fully.
7 To make the icing, melt the chocolate with the cream and butter until smooth. Allow the mixture to cool until it is spreadable and beat in enough icing sugar to make the mixture stiff.
8 Finish the cake with the icing, decorate with the Maltesers (we've chopped ours up) and enjoy
Cook's tip: Smooth out the surfaces that have cracks with the chocolate icing
Recipe courtesy of rangemaster.co.uk
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