The antithesis of an angel food cake with its dark layers of chocolate sponge cake and creamy icing, this cake is another classic that shouldn’t be missed.

Ingredients: (Serves 8-10)

For the cake:

• 170 g/6 oz butter
• 240 g/8 oz caster sugar
• 80 g/3 oz unsweetened cocoa powder
• 300 ml/11 fl oz milk
• 3 eggs
• 200 g/7 oz plain flour
• 1½ teaspoon baking powder
• ½ teaspoon salt

For the icing:

• 200 g/7 oz dark chocolate, finely chopped
• 30 g/1 oz butter, diced
• 180 ml/7 fl oz double cream

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 23-cm/9-inch round cake tins and line the bottoms with greaseproof paper.

Beat the butter and sugar together until pale and creamy. In a separate bowl, mix the cocoa with a little of the milk to make a smooth paste, then beat it into the butter and sugar mixture. Beat in the eggs one at a time. Combine the flour, baking powder and salt. Sift about half into the chocolate mixture and fold in. Stir in the remaining milk, then sift in the remaining flour mixture and fold together. Divide the batter between the prepared tins and bake for about 25 minutes until risen and skewer inserted in the center comes out clean.

Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. To make the icing, put the chocolate and butter in a heatproof bowl. Heat the cream until almost boiling, then pour it over the chocolate and butter and leave to stand for 5 minutes.

Stir until smooth and creamy, then leave to cool until glossy and thick enough to spread. Spread slightly less than half over one cake, top with the second cake and swirl the remaining icing on top.