CHOCOLATE CAKE

This is my go-to birthday cake recipe, and a favourite of my wife Alex.

Serves 12

For the sponge

250g (9oz) unsalted butter, softened, plus extra for greasing 250g (9oz) caster sugar

3 large eggs

200g (7oz) self-raising flour 1tsp baking powder

50g (1¾oz) cocoa powder

50g (1¾oz) dark chocolate (60-70% cocoa solids), grated 125ml (4fl oz) milk

For the filling

50g (1¾oz) unsalted butter, softened

50g (1¾oz) cocoa powder 120g (4¼oz) icing sugar 1-2tbsp milk

For the ganache topping

200g (7oz) dark chocolate (60-70% cocoa solids) 15g (½oz) unsalted butter 100ml (3½fl oz) double cream

Heat your oven to 180°C/fan 160°C/gas 4. Grease the base and sides of 2 x 20cm loosebased cake tins and line the bases with baking parchment. In a bowl, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Sift the flour, baking powder and cocoa powder together over the surface of the mixture, add the chocolate and fold in until just evenly combined. Fold in the milk. Divide the mixture between the tins and smooth the surface with a palette knife to level. Bake for 20 minutes, or until the cakes are risen and spring back when lightly pressed with the fingers. Leave in the tins for 5 minutes, then place on a wire rack to cool.

To make the filling, beat the butter, cocoa powder and icing sugar together in a bowl, adding enough milk to make a smooth chocolate buttercream with a spreadable consistency.

To make the ganache topping, chop the chocolate into small pieces and place in a bowl with the butter. Gently heat the cream in a pan until it just begins to boil, then pour onto the chocolate and butter and stir until they have melted to form a smooth, shiny chocolate ganache. Leave to cool and thicken, until set but still spreadable.

To assemble, choose the bestlooking sponge for the top layer and then lay the other one, top side down, on your serving plate. Spread with the buttercream then place the other sponge on top to sandwich the two layers together. Using a palette knife, spread the ganache over the top of the cake, starting in the middle and working out towards the edges. Serve for tea, or with ice cream as a birthday dessert.