An irresistible classic, served warm with ice cream. Simply microwave wedges for 30 seconds on high
05 AUGUST 2009
Ingredients (Serves 12)
175g/6oz plain flour
100g/4oz caster sugar
50g/2oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 tbsp black treacle
2 large eggs
150ml/¼pt Filippo Berio Mild & Light Olive Oil
For the icing
175g/6oz plain chocolate
150ml/¼pt double cream
Preheat the oven to 170°C, 325°F, Gas 3 and lightly oil and base-line 2 x 20cm/8in round sandwich tins. Sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda together then add the remaining ingredients. Beat together for 1 minute using an electric whisk.
Pour into the prepared tins and bake in the preheated oven for 20-25 minutes or until springy to the touch. Cool for 10 minutes then turn out, transfer from the tins onto a wire rack and leave until cold.
Meanwhile, in a small pan, heat the chocolate and cream together, stirring until smooth. Cool then chill for 30 minutes.
Sandwich the cakes together with a third of the icing then spread the remaining icing over the top and sides of the cake. Serve cut into wedges.