Throughout the year my husband tells us that his birthday is the most important day of the year. Unfortunately for him, work did not remember this fact and sent him on a plane to Chicago to pitch for new business. So off he flew having had 30 minutes of birthday at home . So on his return I planned to make him a stonking great chocolate cake so searched and found Mary Berry’s recipe. Thick moist chocolate sponge layered with a white chocolate ganache mixed with cream cheese and with some added raspberries from a friends garden. Can’t be bad eh?
It was consumed with gusto and I would definitely make again!
The recipe is found on the BBC website at http://www.bbc.co.uk/food/recipes/celebration_chocolate_18175
But for ease….
190g/6½oz self-raising flour
150g/5oz caster sugar
2 level tbsp cocoa powder
1 level tsp bicarbonate of soda
1 level tsp baking powder
2 tbsp golden syrup
2 free-range eggs
150ml/¼ pint sunflower oil
150ml¼ pint milk
For the icing
200g/7oz white chocolate
150ml/¼ pint double cream
1 x 125g/4½oz tub full-fat cream cheese
Heat the oven to 180C/350F/Gas 4 and grease and line with greased greaseproof paper the bases of two 20cm/8in straight-sided loose bottomed sandwich tin
Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins.
Bake in the oven for 25-30 minutes, or until the cakes springs back when lightly pressed with your fingertips. Turn out on a wire rack, remove the paper and leave to cool.
For the icing, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool.
Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice.
Spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish.