Name: Fudgy dark chocolate cake
Cook time: 30 min
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g caster sugar; 200g softened butter; 4 eggs beaten; 200g self-raising flour - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's); 1 tsp baking powder; 2 tbsp milk; 200ml double cream; 50g butter; 3 tbsp clear honey; 200g dark chocolate (use 70% cocoa solids if you can), broken into pieces; top with shaved or grated chocolate

For the cake

200g caster sugar
200g softened butter
4 eggs
beaten
200g self-raising flour
- swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)
1 tsp baking powder
2 tbsp milk

For the fudge frosting

200ml double cream
50g butter
3 tbsp clear honey
200g dark chocolate
(use 70% cocoa solids if you can), broken into pieces
top with shaved or grated chocolate

Method

step 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
step 2
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
step 3
For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).
step 4
Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.