A Chocoholic's Dream

I am a self-proclaimed chocoholic. I am also a cake-lover. When it comes to combining the two, I've got a fair bit of experience. So I thought I'd share my pretty fail-safe recipe with you - and a quick and easy way of making it a bit of a showstopper.

For the cake

180g butter (softened)
180g golden caster sugar
3 eggs (large if possible)
180g self-raising flour
1 tsp baking powder
50g cocoa powder (sieved)
Milk

Step 1: Whisk the butter and sugar until the granular texture has gone and it's smoothy and slightly lighter in colour.

Step 2: Combine the flour, cocoa powder and baking powder, and fold these into the sugar and butter mixture.

Step 3: Divide the mixture between three 20cm cake tins that have been lined and buttered.

Step 4: Bake for about 20-30 mins, or until when you gently press the cake it bounces back up again.

For the icing 

I chose to make two types of icing: a dark chocolate ganache and a white chocolate ganache - obviously you can just make one if you prefer.

You'll need:

150g white chocolate

150ml double cream

30g butter

300g dark chocolate 

300 ml double cream

Kitkats/chocolate fingers

Mini egs

Step 1: Break up the chocolate and put into big, heatproof bowls.

Step 2: Heat the cream in a saucepan until just simmering, and pour over the chocolate. Leave to stand, stirring now and then. Eventually all of the chocolate will melt. Leave to cool and solidify.

Step 3: Once the ganache is the right consistency and the cakes are cooled, spread the white chocolate ganache on top of two of the cakes and stack all three on top of each other. Then use the dark chocolate ganache to cover the cake, including the sides.

Step 4: Put kitkats (or chocolate fingers) around the entire circumference of the cake, and then use mini eggs or a crumbled flake to decorate the top!

And there you go! A cake that looks like it involves far more skill to make than it actually does. You'll get some seriously impressed looks when you bring this one out - promise.