TRIPLE CHOCOLATE FANTASY CAKE

Honeycomb, chocolate and a hint of tangy apricot make this a dreamy treat. For extra decadence, add crumbled Crunchie bars between layers.

SERVES 12–15

PREPARATION TIME: 25 MINUTE COOKING TIME: 1 HOUR

FOR THE SPONGE

● 200g vegetable oil

● 400g light brown sugar

● 1½ tsp vanilla extract

● 3 free-range eggs

● 125ml natural yoghurt

● 80g cocoa powder

● 100ml boiling water

● 280g plain flour

● 1½ tsp bicarbonate of soda

● ½ tsp salt

FOR THE ICING

● 200g unsalted butter, softened

● 200g icing sugar

● 4–5 tbsp boiling water

● 1 tsp vanilla extract

● 100g cocoa powder

TO FINISH

● 4 tbsp apricot jam

● 2 Crunchie bars, crumbled

● Edible glitter Preheat the oven to 160°C/325°f/gas mark 3.

1. Grease two 23cm cake tins and line them with baking paper. Whisk together the oil, sugar and vanilla. Add the eggs one at a time, mixing well after each addition. Add the yoghurt and mix well.

2. In a small bowl, whisk together the cocoa powder and boiling water until smooth. Scrape the cocoa paste into the egg mixture and combine into a smooth batter. Sift together the flour, bicarbonate of soda and salt, and beat into the cake mixture just until it’s incorporated.

3. Pour equal amounts into the cake tins and bake in the oven for 55–60 minutes or until a skewer inserted in the centre comes out clean. Leave them to cool in the tins.

4. Now to make the icing. Beat the butter until fluffy, then gradually beat in the icing sugar. Add the boiling water and vanilla extract and beat for three minutes. Add the cocoa powder and beat the mixture until it is fluffy.

5. To assemble, split the cakes into two layers. Place the bottom layer on a serving plate and spread it with some of the apricot jam. Cover with a tablespoon of chocolate icing and follow with another layer of sponge. Repeat with the remaining layers, then ice the top and sides with the remaining icing. Decorate with crumbled Crunchie bars and edible glitter.