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Bake this showstopping chocolate layer cake, or try other decadent chocolate cake recipes such as our ultimate chocolate fudge cake.

Ingredients

  • 175g self-raising flour, sifted
  • 3 tbsp 70% cocoa powder
  • instant espresso coffee powder
  • 175g butter, plus extra for lining tin
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1-2 tbsp milk
  • 100g 70% dark chocolate, melted and cooled

ICING

  • 500ml double cream
  • 500g milk chocolate, chopped

Method

  • STEP 1

    Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag – the cocoa powder will make up the difference.

  • STEP 3

    Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff – it should fall easily from a spoon.

  • STEP 4

    Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.

  • STEP 5

    Sandwich the layers together with a little icing, then spread the rest on top thickly.

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