DOUBLE CHOCOLATE CAKE WITH CLOTTED CREAM ICING

You’ll need

125g butter, softened 175g light soft brown sugar

2 eggs

125g self-raising flour 1tsp baking powder 30g cocoa

150g white chocolate 227g tub Rodda’s Clotted Cream

250g icing sugar

Method

1. Preheat the oven to 180C/160C fan/gas 4. Lightly grease and base line an 18cm loose-bottomed cake tin.

2. Using a sturdy fork, mash together the butter and brown sugar in a large bowl until they come together into a paste.

3. Add the eggs one at a time, whisking well after each addition. Add the flour, baking powder and cocoa. Stir through until you have a lovely dark cake mix.

4. Roughly chop 100g of the chocolate and add to the mixture along with 100g of the clotted cream. Stir to combine and transfer to the prepared tin.

5. Bake for an hour. Place a tray or some foil on the shelf below as a little of the fat may leak from the tin.

6. Meanwhile, make the icing. Mix together the remaining clotted cream with the icing sugar and set aside.

7. Remove the cake from the oven. Leave in the tin for about 15 minutes then tip out on to a cake rack. Cool and split into two.

8. Fill the cake with a quarter of the icing then cover with the rest. Grate or curl the remaining chocolate and scatter over the cake.