Ingredients

175g

unsalted organic butter (softened)

175g

organic golden caster sugar

150g

organic self-raising flour

3tbsp

organic cocoa powder

½tsp

Steenbergs baking powder

organic free-range eggs (beaten and at room temperature)

100g

organic milk chocolate

100g

organic plain chocolate

200ml

organic double cream (at room temperature)

You can never have too much chocolate, and this cake certainly is no exception

Method

Grease 2 x 20cm (8") round cake tins and line the bases with baking parchment.
Cream the organic butter and organic Fairtrade caster sugar until light and fluffy. Beat in the egg gradually.
Preheat the oven to 180°C.
Sieve the organic self-raising flour and Steenbergs baking powder and fold into the creamed mixture.
Divide the mixture equally between the 2 cake tins. Bake for 20 - 25 minutes, or until just set in the middle - a wooden skewer inserted into the centre should come out with just a few moist crumbs on it. Don't overbake. Turn out the cakes onto a cooling rack.
Break the organic plain chocolate and the organic milk chocolate into a bowl and gently melt them over a pan of simmering water.
Remove the bowl from the pan carefully (it will be hot). Allow the melted chocolate to cool for 5 minutes and then stir in the cream. Leave the mixture to thicken for afew minutes.
Make sure the cakes are completely cool before putting on the chocolate topping. Put 1 cake on a cake plate andspread about a quarter of the topping onto it. Put the other cake on top and spoon over the rest of the topping. Leave to set.