Death By Chocolate

When it is drizzling outside and your all snuggled up in doors with the heating on, this is the perfect time to do a little bit of baking. After watching the latest series of the Great British Bake Off I felt so inspired I purchased the GBBO recipe book which is full of naughty treats, one of which is the 'Death by Chocolate' cake, I mean how could I resist with a name like that? So after roping in Luca and making a quick ingredient stop at tescos we got started...

'Death by Chocolate'
You will need an electric whisk. Pre-heat the oven to 180 degrees. Grease and line a 22cm cake tin.
Ingredients for the sponge:
300g dark chocolate
150g unslated butter, diced
5 medium free range eggs, at room tempurature
half a teaspoon of vanilla extract
100g caster sugar
Ingredients for the topping
200g dark chocolate
100ml double cream
Decorations (we used white and milk chocolate buttons)

Over a pan of simmering water place a heat proof bowl and melt your butter and chocolate together, once melted start to whisk the five eggs and the sugar in a large mixing bowl, this will take about five minutes, it will double in volume and go a very pale yellow, when you lift the whisk out it should form ribbons that are visible for five seconds. Next slowly pour your melted chocolate into the bowl with the beaten sugar and eggs, fold the chocolate in gently, take your time mixing the two, the chocolate can settle at the bottom of the bowl. Once combined place in your greased and lined cake tin and pop into the oven for around 35-45 minutes. Unlike a normal cake you don't stick a skewer into the centre to see if it is ready, the cake needs to come out before it is cooked all the way through as it continues cooking out of the oven, I left mine in for 45 minutes and found  it to be perfect but you may need to take it out a little earlier depending on your oven. The recipe also mentions the cake will rise a lot in the oven and then sink whilst cooling so no need to worry. When ready take out of the oven and place on a cooling rack to cool and sink. Once cool turn upside down as the flat side will be easier to ice. To make the icing, over a pan of simmering water place the chocolate and cream into a heatproof bowl and half melt. Then take off the heat and mix until thick and glossy. Now you can take the mixture and cover your cake then decorate. The topping will need to set so leave for a few hours before devouring if you can.

Would love to know if you try this!