A little late night snack for you.
A four layer hot chocolate sponge, filled with a sharp raspberry preserve.
That was then absolutely drowned in a creamy chocolate sauce.
First bite was chef’s prerogative. Obviously.
No fancy edges or smoothed sides. Just chocolate on chocolate. Calories on calories. Just the way I like it.
He might not be the prettiest cake I have ever baked, but he tasted damn good.
3 large eggs
175g self-raising flour
175g caster sugar
175g unsalted butter
1½ tsp baking powder
40g cocoa powder
4 tbsp boiling water
Preheat oven to 180 degrees.
Mix together the cocoa powder and boiling water in a small bowl until smooth. Mix together the eggs, flour, sugar, butter, baking powder in a separate bowl. Once combined, mix in the chocolate sauce. Bake in a 8inch cake tin for 20 minutes (or until a skewer comes out clean).
Chocolate sauce recipe:
250g milk chocolate, chopped
1 tbsp honey
200g double cream
Heat the cream in a pan until it is at a rolling boil. Take off the heat and pour over the chopped chocolate. Stir with a spatula until all the chocolate has melted and the mixture is smooth. Add in the honey and stir again until completely incorporated. Let the mix cool slightly before pouring over the cake.