BRUCE FROM MATILDA RECIPES

Steps:

• To make the icing, heat the cream and chocolate together in a large heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl). Stir now and then until melted and smooth. Remove from the heat, leave to cool to room temperature, then, using an electric hand mixer, beat in the icing sugar. Add the melted butter in a thin stream, beating all the time, until combined. If the icing looks greasy, add a glug more cream, beating the mixture to bring it back together. Once all the butter has been incorporated, cover the icing with a piece of cling film touching the surface, and put somewhere cool (but not the fridge) for 4-5 hours to firm up.
• Heat the oven to 180°C/fan160°C/gas 4. Lightly oil and fully line 3 x 23cm sandwich tins (see tip) with baking paper and set aside.
• For the sponge, heat 100ml of the milk with the chocolate in a bowl set over a pan of barely simmering water (don’t let the water touch the bowl), stirring occasionally, until the chocolate has melted. Cool slightly.
• Sift the flour, almonds, cocoa and baking powder into a bowl with a good pinch of salt. In another large mixing bowl, beat the butter with the sugar using an electric hand mixer until pale and soft. Beat in the vanilla, then the eggs, a bit at a time, alternating with a spoonful of the flour mixture to stop the mixture curdling. Once all the eggs are incorporated, whisk in the chocolate milk, then fold in the rest of the flour mix with a metal spoon or balloon whisk. Finally, fold in the remaining whole milk.
• Divide the cake batter evenly among the 3 tins. Bake for 30-35 minutes until a skewer pushed into the middle comes out clean. Leave to cool in the tins for 10 minutes, then turn out and leave to cool completely on wire racks.
• Once the icing has set, put one of the sponges on a cake stand or platter. Spread with a thick layer of icing, top with a second sponge, then repeat, finishing by spreading icing all over the top and sides (see tips). Leave somewhere cool for the icing to set, then slice and serve.

Steps:

• Preheat the oven to 180°C.
• Line 2 x 20cm round cake tins with baking parchment and butter the bottom and sides of the paper.
• Melt the chocolate in a bowl over a pan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.
• Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.
• Whisk the egg whites until it gets to the stiff peaks stage. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.
• Pour the batter evenly into the cake tins and bake for about 35- 45 minutes, depending on your oven or until a skewer comes out clean.
• Remove from the oven, and let cool in the tin for a short while before removing from tin and cooling on a wire rack.
• While the cake is cooling, make the icing. Melt the chocolate with the cream in a cast iron pan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. It will start to look a bit glossy.
• Remove from heat and let cool slightly. This icing won't get solid but will he harder to spread if you leave it to cool for too long.
• When the cakes are cool enough to handle, remove cakes from the tins and discard the paper.
• Place the first layer on a plate and spread a layer of icing on the top. Place the second layer on top and cover with the remaining icing.
• Carefully spread the chocolate icing all over the cake with a spatula.The quantity made is enough to create a generous coating over the cake and create a lovely dribble over the edge.
• Decorate as you like. I added crushed honeycomb on top of mine for a little extra something.