The Simple Things

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



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


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

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