This Recipe i got from a friend a few years ago. Kids love it slightly heated with cream.
8oz Self Raising Flour,
6 Tablespoons of Cocoa Powder - (I use Bournville)
10 oz of Butter
10 oz of Soft Brown Sugar
2 tsp of Vanilla Essence
6 Large Eggs
Filling & Icing
1 & 1/2 Bars of the 180g Bourneville Choc
Small Bottle of 1/4 pt Double Cream ( I use Avonmore )
Pre - Heat Over to Gas Mark 5 - Greece Two Sandwich Tins (i used 8" round tins)
Cream Butter with Sugar until light & fluffy.Add the Vanilla Essence.
Sift the Flour and Cocoa Powder.
Gradually add the eggs one at a time alternatively with some Flour,
Add the remaining Flour.
Mix well with a Spatula and divide into the two Sandwich Tins
Place in Middle Shelf for 45 mins, After about 20 mins i turned the gas down to 4.
While these are Baking i make the Choc Icing -
Fill a small saucepan with boiling water, Put on top of Gas Cooker,
In a seperate jug/bowl that can stand in the boiling water place your full bottle of the double cream with all your chocolate. Let it melt and keep stirring. Take off the cooker and leave to cool stir every 5 mins to avoid it being lumpy.
When cool , place in fridge and about every 30 mins stir, it will be thickening but to ensure it doesn't have any lumps.
Test the two Cakes with a knife and also the top should spring when touch with your fingers.
Cool for 5 mins in tray, Remove from tray to wire rack.
When Cakes are cool and Choc Icing has thickened there ready to sandwich.
Place roughly 1/4 in between both and sandwich together.
Put the remaining on top, I left mine run over the sides a little. Some times i sprinkle with Broken Flakes.
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