-FOR THE CAKE-
225 g St Ivel Golden Churn; (8oz)
115 g Demerara sugar; (4oz)
115 g Golden syrup; (4oz)
4 md Eggs; beaten
200 g Self-raising flour; (7oz)
40 g Cocoa powder; (1 1.5oz)
5 ml Instant coffee powder;
-dissolved in 15ml
; (1 tbsp) warm water
; (1tsp)
FOR THE ICING
200 g Plain chocolate; broken into
-squares
; (7oz)
115 g St Ivel Golden Churn; (4oz)
200 g Icing sugar; sifted (7oz)
60 ml Milk or single cream; (4
-tbsp)
150 ml Whipping or double cream;
-(0.25 pint)
Whipped chocolate curls or
-grated; to decorate
; chocolate
For the cake, cream the St Ivel Golden Churn, demerara sugar and
golden syrup together in a bowl until light and fluffy, then
gradually beat in the eggs.
Sift the flour and cocoa powder together, then fold into the creamed
mixture, with the liquid coffee, mixing well.
Divide the mixture evenly between two greased and base-lined 20cm
(8in) sandwich tins and level the surface.
Bake in a preheated oven at 180C / 350F / gas mark 4 for about 25
minutes, or until well-risen and just firm to touch. Turn out and
leave to cool on a wire rack.
For the icing, place the squares of chocolate and St Ivel Golden
Churn in a bowl and leave over a pan of simmering water until melted,
stirring occasionally. Remove from heat.
Add the icing sugar and milk or single cream and beat thoroughly,
until smooth. Leave to cool, then cover and chill until the icing has
thickened enough to hold its shape.
Sandwich the cakes together with the whipped cream, then spread the
icing all over the top and sides of the cake. Decorate with chocolate
curls or grated chocolate. Serve immediately in slices.
Yields
1 servings