Classic Chocolate Cake Recipe

Preheat the oven to 180ºC/fan/200ºC/Gas 6.
Grease two 20cm round cake tins. Cut a round of greaseproof paper and put in the bottom of the cake tins.
Put the butter and sugar in a bowl. Beat well with a wooden spoon.
Add the eggs, one at a time, and beat well. The mixture should go quite pale.
Add the flour and drinking chocolate, fold in gently with a metal spoon. Do not beat the cake mixture at this stage. If the eggs used were small and the mixture is very stiff, add one tablespoon of water.
Pour the mixture into the tins and smooth out the top. Place in the oven for 25-30 minutes. When the cake is done, you should be able to gently press it in the centre and it will not leave an indentation, but rather ‘bounce’ back a little.
Leave the cake to cool.
Put one of the cakes up-side down on a plate and spread with fresh whipped cream. Put the other cake, right way up, on top.
Melt a bar of Dairy Milk in a bowl over a pan of simmering water. Spread it over the top of the cake. You can sprinkle a broken up Flake on top, in order to make the whole thing completely naughty!

Filling and topping

£3.50

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15 Minutes

30 Minutes

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