Servings:

10 Minimum

Level of difficulty:

Intermediate

Ingredients

For the cake:
6oz Self Raising Flour
2 tbsp Cocoa Powder
3 Heaped tbsp Ovaltine
1 tsp Baking powder
1 tsp Bicarbonate of Soda
5oz Caster Sugar
2 tbsp Golden Syrup
2 Eggs, lightly beaten
150ml Milk
150ml Corn Oil

Inside Filling
150ml Double Cream
1½ tbsp Ovaltine

Icing
10oz Cadbury’s Milk Chocolate, broken into pieces
1oz Butter
240ml Double Cream

2 x 20cm (8in) sandwich tins greased and lightly dusted with flour.

Method

1. Pre-heat oven to 160 / Gas mark 3.

2. Sift together the flour, cocoa powder, Ovaltine, baking powder and bicarbonate of soda in a large mixing bowl. Add the remaining ingredients and beat well to give a smooth consistency.

3. Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to the touch. Leave to cool in the tins for 10 minutes before turning out onto a wire rack.

4. While the cakes are cooling make the filling. Lightly whip the cream with the Olvatine until it forms soft peaks. Spread over the base sponge.

5. For the icing, place a bowl over a pan of gently simmering water, put the chocolate and the butter into the bowl and leave to slowly melt. Stir in the cream and remove from the heat. Leave to cool until it is a spreadable consistency and then spread all over the top of the sponge and the sides.