Chocolate heaven: three indulgent bakes

Serves 12 You will need

3 x 20cm cake tins, the bases and sides greased and lined with baking parchment 185g unsalted butter 225g caster sugar 1tsp vanilla extract 3 large free-range eggs, lightly beaten 250g plain flour 50g cocoa powder 1tsp baking powder 1tsp bicarbonate of soda 150ml milk

For the lime ganache

100g dark chocolate, chopped 15g unsalted butter, cubed 1tbsp cocoa powder

50ml lime juice (about 2 limes) 2tbsp boiling water 2tbsp golden syrup

For the passion fruit cream

400ml whipping cream 6 passion fruit, pulp removed with a teaspoon

2tbsp icing sugar

How to do it

1 Heat the oven to 180°C. In a large bowl, mix together the butter and sugar until light and creamy. Mix in the vanilla extract, then gradually beat in the eggs. In another bowl, stir together the flour, cocoa powder, baking powder and bicarbonate of soda, then sift the mix into the cake mixture and fold until combined. Mix in the milk, then divide between the prepared cake tins, smoothing the tops. Bake for 15-20 mins or until springy and cooked through. 2 To make the ganache, put all the ingredients in a heatproof bowl over a pan of barely simmering water. Allow to gently melt, then stir. Remove from the heat and set aside to cool slightly and firm up. Whisk in a little more boiling water if it looks too thick. 3 To make the passion fruit cream, whip the cream along with the passion fruit pulp and icing sugar until it holds its shape. Using a palette knife, spread half the cream over the top of one of the sponges. Top with another sponge and spread over the remaining cream. Place the last sponge on top and press down lightly. Pour the cooled ganache onto the middle of the top cake and use a palette knife to spread it to the edges, letting a little run down the sides.

Calories 518 Fat content 33g (20g saturates) Freezable Yes