Double chocolate cream cake
Preparation time: 10-15 minutes
Baking time: 15-20 minutes
175g (6oz) butter, softened
175g (6oz) caster sugar
3 eggs, beaten
150g (5oz) self-raising flour
25g (1oz) cocoa powder
1-2 tbsp milk
320g (11¼oz) pot chocolate dipping sauce
250ml (9floz) whipped cream
50g (2oz) chocolate shavings
1 Cream together the softened butter and caster sugar. Whisk in the beaten eggs and then sift together the self-raising flour and cocoa powder. Gently whisk into the creamed mixture and add milk to give a soft dropping consistency.
2 Bake in two greased and base-lined 18cm cake tins at 190°C/R5 for 15-20 minutes. Turn out and cool on a wire rack.
3 Warm a pot of chocolate dipping sauce and drizzle half over one of the sponges. Top with whipped cream and then top with the other cake. Drizzle with the remaining chocolate sauce and then scatter with chocolate shavings.