Big Chocolate cake

What you need 

185g self- raising flour, sifted

40g cocoa powder, sifted

225g golden caster sugar

225g unsalted butter (cut into pieces & softened)

4 large eggs

Icing:-

200g milk chocolate, broken into squares

50g plain chocolate, broken into squares

200ml double cream

(sprinkles or chocolate buttons to decorate)

1. Preheat the oven. Put the flour, cocoa, caster sugar and eggs into a large bowl & whisk together until smooth and creamy.
2. Divide the mixture evenly between the 2 cake tins and smooth the tops with the spoon.

The best bit- licking out the bowl)
3. Bake for 25 minutes until risen. Remove from the oven and allow to cool.

4. to make the icing put both the types of chocolate in a heatproof bowl placed over a saucepan containing 2.5cm of water but make sure the bowl doesn't touch the water.
5. Bring the water to a simmer and melt the chocolate, stirring occassionaly. Be careful when removing the bowl from the pan as will be hot. Pour cream into the chocolate and leave to cool and thicken.
6. Sandwich the two cakes together with some of the icing, then spread the rest over the top, smoothing with a knife. Decorate with chocolate sprinkles, buttons or maltesers.

Bit of a spillage accurring with the icing but who am I to interfere with my son's handywork hey & it tasted delicious.

Thanks for stopping by
Sarah & Joe xx