a piece of cake

UNBELIEVABLY DARK AND DELICIOUS CHOCOLATE CAKE (MAKES ONE LARGE CAKE)

INGREDIENTS For the cake:

380g butter, plus extra for the tins 380g dark chocolate (70% cocoa solids), chopped 380g caster sugar 2 small pinches ground cinnamon Several large pinches of salt 200g plain flour 6 eggs, beaten

For the topping:

4 Mars bars 100ml whole milk 3 tbsp golden syrup 90g dark chocolate (70% cocoa solids), chopped 500ml double cream 3 Flakes, chopped into 2cm lengths 2 packets of Rolos 1 large packet of Peanut M&Ms (optional) Edible glitter

METHOD

1. Preheat the oven to 190C/ Gas Mark 5 and butter and line the base of two 20cm non-stick cake tins.

2. Melt the butter in a medium pan over a low heat; once melted, stir in the chocolate, being careful not to burn it. When the mixture becomes smooth velvet, add the sugar, cinnamon and salt. Stir until the sugar has dissolved, then slowly sift in the flour, stirring to combine. Beat the eggs into the chocolate mixture a little at a time until fully incorporated.

3. Pour into the prepared tins and bake for 30-40 minutes until the outside is dark and delicious looking and a skewer comes out clean. Leave to cool in the tins for 15 minutes before removing to a cooling rack.

4. Meanwhile chop up the Mars Bars and melt with the milk, syrup, dark chocolate and 50ml of the double cream. Whip the rest of the cream until it just holds its shape.

5. Sandwich the cooked cakes together with the whipped cream and pour over the Mars Bar sauce. Scatter the various chocolates and the glitter on top. Serve.