Ingredients:
300g plain flour
2 tbsp bicarbonate of soda
1/2 tsp salt
90g butter
270g soft light brown sugar
2 large eggs
120g plain chocolate, melted
240ml milk
1 tsp vanilla extract
For the Buttercream Filling:
90g butter
150g icing sugar
1 tbsp single cream
For the Frosting (Icing):
180g chocolate chips
450g icing sugar, sifted
2 tbsp hot water
2 egg yolks
90g butter, melted
Method:
Sift together the flour, bicarbonate of soda and salt into a mixing bowl. Cream together the butter and sugar in a separate bowl until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Stir in the melted chocolate and beat well then add the flour, alternating with the milk and vanilla extract. Beat well to form a smooth batter then divide between two 21cm diameter sandwich tins that have been greased and lined with greaseproof paper (make sure the paper projects above the rims of the tins).
Transfer to an oven pre-heated to 170°C and bake for about 40 minutes, or until well risen and cooked through (the top will be springy to the touch and a skewer inserted into the centre of the cake will emerge cleanly). Allow to cool in the tins for a few minutes then turn out onto a wire rack to cool completely.
Prepare the butter filling by beating together the butter, icing sugar and milk until creamy. Use this to sandwich the two cake halves together. Now prepare the frosting. Melt the chocolate chips in a bain-marie (double boiler) until smooth then take off the heat and stir in the icing sugar and hot water. Gradually beat in the egg yolks, one at a time, followed by the melted butter (again, add a little at a time). Continue beating until the mixture reaches a spreading consistency.
Use this to decorate the top and sides of the cake, finishing with swirls of he frosting using a found-bladed knife. Place aside to set for at least 18 hours before serving.
Find more Valentine's day Recipes Here and more Birthday Recipes Here.
