Chocolate indulgence cake!

I can only describe this cake as a complete and utter chocolate indulgence cake, definitely one for all the chocaholics (like myself) out there!! Decided to make this for Sunday family lunch, fingers crossed it will go down well! I can in no way claim that this cake is good for your waistline but I do think it is good for the soul, and a little piece goes a long way!

It is a super easy cake to make but looks delicious and impressive on the table. You just need 2 normal round cake tins as you then cut the cakes in half to get all the layers.

Yummy Mummy's Chocolate Indulgence Cake

8oz/200g self raising flour,
8oz/200g light brown sugar,
7oz/175g Stork,
4 large eggs,
2 heaped desert spoons of good quality cocoa (I always use Green and Blacks),
Splosh of milk (very technically measured, just to loosen the mixture after the addition of the cocoa),

500g chocolate (can be milk, white or dark, I used milk as baking for children and teens but you can use any, dark will be very rich),
500ml double cream,
Extra chocolate to decorate.

1.  Preheat the oven to 190C/170C/gas mark 5 and line the 2 cake tins with foil.
2. Mix together the flour, sugar, Stork, eggs, cocoa and milk and share equally between the 2 tins.
3. Bake for 20-25 minutes until the top springs back gently when you press it.
4. Break the chocolate into pieces and put into a saucepan with the double cream.
5. Heat gently, stirring often, until the chocolate has melted.
6. Pour into a bowl and whisk until it has thickened to the point where you can see where the beaters have just been (I won't lie, this took me about 15 minutes with an electric hand whisk, I cannot wait for my Kitchenaid to arrive!).
7. Put into the fridge to chill.
8. When the cakes are cooked, transfer them to a wire cooling rack and leave until they are completely cool.
9. When the cakes are completely cooled use a long sharp knife to cut each sponge in half. I would recommend cutting all around the edge of the sponge first, turning it on your hand, before cutting across the middle to get two even cakes.
10. When the chocolate ganache has set to the consistency of whipped double cream you can start to construct your cake, alternating layers of cake with dolloped on chocolate ganache.
11. Decorate with more chocolate and enjoy!

Happy baking!

xxx