Not only that, but it's quick and easy to make, too! (And has much less washing up ;-) )
200g caster sugar
2 medium eggs
2 tbsp almond milk
40g cocoa powder
160g self raising flour
double cream, or Elmlea
100g milk chocolate, to decorate (optional)
20g white chocolate, to decorate (optional)
Prep time: 10 minutes
Cook time: 20 minutes
Makes 8 slices
- Preheat the oven to gas mark 5 and grease ad line two 6 inch cake tins.
- Beat the margarine and caster sugar together until smooth and creamy, then beat in the eggs and milk until the mixture is light and fluffy.
- Gently fold in the cocoa powder and self raising flour, then pour the batter into the prepared cake tins. Bake for 20 minutes or until the tops of the cakes are cool to touch. Leave to cool in the tins for 5 minutes before turning out onto a wire wrack to cool completely.
- Once the cakes have cooled, whip the cream until thick and billowy, then use this to sandwich the two cakes.
- Melt the milk chocolate and leave to one side to cool slightly whilst you melt the white chocolate. (The cooler the chocolate is when you pour it onto your cakes, the less likely it is to run down the sides!) Spread the milk chocolate over the top of the cake, then put the white chocolate into a piping bag and pipe circles onto the milk chocolate. Before the chocolate sets, gently drag a cocktail stick though the chocolate to create a decorative pattern. (I alternated going from the centre to the edge, then back from the edge into the centre.)
- Keep refrigerated until ready to serve.