Cake in the house Dark and delicious chocolate cake

This wonderful celebration cake also works ‘dressed down’ without its sugary decorations, leaving the hints of cinnamon and sea salt to do the talking

UNBELIEVABLY DARK AND DELICIOUS CHOCOLATE CAKE FOR THE CAKE

380g butter 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

FOR A CRAZY CELEBRATION 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, as many colours as possible

1 Preheat oven to 190C/Fan 170C/375F and butter and line the base of two 20cm cake tins with baking parchment.

2 Melt the butter in a medium pan over a low heat, then stir in the chocolate, being careful not to burn it. When the mixture becomes a smooth, velvety consistency, add the sugar, cinnamon and salt.

3 Stir until the sugar has dissolved, then remove from the heat and slowly sift in the flour, stirring to combine. In a separate bowl beat the eggs, then beat into the chocolate mixture a little at a time until fully incorporated.

4 Pour into the prepared tins and bake in the oven for 30–40 mins until the outside is dark and delicious looking and a skewer comes out just clean. Leave to cool in the tins for 15 mins before turning out to cool on wire racks.

5 To make the topping, chop up the Mars bars and melt with the milk, syrup, dark chocolate and 50ml of the double cream. In a separate bowl whip the rest of the cream until it just holds its shape.

6 Sandwich the cooled cakes together with the whipped cream and pour over the Mars bar sauce. Scatter the various chocolates and glitter over the surface of the cake in a higgledy-piggledy fashion, involving as many over-excited little helpers as you dare.

Recipe from Home Cook by Thomasina Miers (Faber). Photography: Tara Fisher