- 350g butter
- 350g golden caster sugar
- 50g black treacle
- 8 eggs, lightly beaten
- 50g quality dark chocolate, melted
- 300g self raising flour
- 50g cocoa
- 2 tsp baking powder
- 50g ground almonds
FOR THE BUTTERCREAM FILLING:
- 250g golden icing sugar, sifted
- 125g unsalted butter, softened
- A few drops vanilla extract
- 30g plain chocolate (70% cocoa solids),
FOR THE GANACHE:
- 250g whipping cream, slightly warmed
- 250g dark chocolate, chopped
- Preheat the oven to 170°C Cream the butter and sugar until light and fluffy.
- Beat in the black treacle. Mix in the eggs, a little at a time, then add the melted chocolate.
- Sieve the flour, cocoa, baking powder and ground almonds and fold in to the mixture, finish combining with electric whisk to produce a smooth glossy consistency.
- Divide the mixture between the two greased, lined sandwich tins, 8 inches in diameter.
- Level the mixture in the tins, and put into the preheated oven to bake for 40 minutes or until an inserted skewer comes out clean. Leave to cool and then turn out of the tin.
- To make the butter cream filling, cream the sugar and butter until soft and light. Add the vanilla and melted chocolate and double cream to produce a fairly stiff spreading consistency.
- To make the ganache, heat the cream in a pan and bring just to boiling point, then remove the pan from the heat. Add the chopped chocolate to the cream and beat vigorously until melted and thoroughly mixed. Allow to cool slightly.
- Slice the top off each cake once cooled. Cover one half with butter cream then sandwich the cakes together, top with ganache and decorate with berries.