Indulge yourself with this luxuriously decadent chocolate cake recipe.
2 x 20cm/8" Sandwich tins - lined
100g unsalted butter
100g The Pantry caster sugar
100g The Pantry plain flour
1 x block 100g Dairyfine dark chocolate
1 x block 100g Dairyfine milk chocolate
2 x large eggs, separated
1 x 284ml carton Cowbelle double cream
1 x packet Dairyfine white chocolate buttons
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
In a pan, gently melt the butter and 100g dark chocolate.
In a bowl, beat the egg whites with ½ teaspoon of caster sugar and a pinch of salt until they form peaks.
In another bowl, beat the egg yolks with the sugar until pale, then fold in the flour.
Mix in the chocolate mixture, and then fold in the egg whites.
Divide this mixture between the two tins and bake for about 10/15 mins until set.
Allow to cool while you make the icing and filling.
Finely chop or grate the rest of the dark chocolate and put into a bowl.
Heat 200ml of double cream in a saucepan until it comes to a simmer – then pour this over the chocolate.
Put a lid over the bowl to keep in the heat and wait 5 minutes, check the chocolate has melted and stir.
Allow to cool.
Break up the milk chocolate and put into a heatproof bowl along with 50ml of cream, put the bowl over a pan of simmering water (making sure the bottom of the bowl does not touch the water).
Melt the chocolate and stir with the cream until you have a smooth icing.
Use the dark chocolate ganache to sandwich the two cakes together.
When the chocolate and cream are melted, allow to cool a little and then spread over the top of the cake.
Finally, decorate with the chocolate buttons or sweets of your choice!