Cook Time: 40 Minutes
What you need
- 175g/6oz Odlums Cream Plain Flour
- 75g/3oz Plain Chocolate (min 70% cocoa)
- 200g/7oz Butter
- 175g/6oz Shamrock Golden Caster Sugar
- 3 Large Eggs
- 1 teaspoon Odlums Baking Powder
- 100g packet Shamrock Ground Almonds
- 2 tablespoons Cocoa, sieved
- 2 tablespoons Milk
- 1 teaspoon Goodall’s Vanilla Essence
For Chocolate Cream
140ml Cream
175g/6oz Plain Chocolate (min 70% cocoa)
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease and base line a 23cm/9″ deep sandwich tin.
- Break the chocolate into a heatproof bowl. Add 25g/1oz of the butter and stand bowl over a pan of hot water until chocolate has melted.
- Meanwhile put the remaining butter, sugar, eggs, flour, baking powder, ground almonds, cocoa, milk and essence into a large bowl and beat until smooth and creamy.
- Add the melted chocolate and gently stir into the mixture. Transfer to the prepared tin and level the top.
- Bake for about 40 minutes until risen and the surface feels firm to the touch. Remove from oven. Allow to sit in tin for about 5 minutes, then transfer to a wire tray to cool.
- Make the chocolate cream by heating the cream until just bubbling around the edges. Add the chocolate and gently stir over a low heat until melted. Remove from heat.
- Transfer to a bowl to allow to cool and begin to set.
- Slice cake horizontally and use half the icing to sandwich the cake.
- Spread remaining icing on top and sides of cake.
- Serve with raspberries and crème fraîche or Greek yoghurt.
Notes
Mixture may be divided between 2 heart shaped tins or sandwich tins to make a layer cake
Cake can be made a few days in advance and wrapped in greaseproof paper, then iced just before serving
