Chocolate Cake

• total time: 31 minutes

Ingredients

For the cake)

6 large eggs

520g caster sugar

2 tsp vanilla bean paste

300g self raising flour

2 tsp baking powder

150g cocoa powder

1/2 tsp fine sea salt

60ml hot espresso

100ml double cream

200g unsalted butter, melted

100g vegetable oil

For the chocolate fudge buttercream)

400g soft unsalted butter

200g dark chocolate, melted

100g cocoa powder

800g icing sugar

1 tsp vanilla extract

4 tbsp boiling water

3 tbsp golden syrup

Directions

Preheat the oven to 160c and line 3 x 9 inch cake tins with parchment paper. In a large bowl, whisk the eggs, sugar and vanilla until doubled in size before sifting over the flour, cocoa powder, baking powder and salt. Begin to combine on a low speed whilst streaming in the hot espresso. This helps to bloom the cocoa powder.

Add the cream, followed by the melted butter and oil. Once everything is combined, transfer the batter evenly between the three tins. Bake for 28-35 mins until a skewer comes out clean. Leave to cool.

Next, make the fudge icing. Whip the butter and melted chocolate until light and fluffy before sifting over the cocoa powder and icing sugar. Begin to combine and add the vanilla, golden syrup & boiling water. The icing may begin to melt but if you continue whipping as it cools, it makes it very light. Fill the cake layers with the icing and apply a thin crumb coat. Refrigerate.

Once cold, apply the final layer of icing and decorate to however you like.