Preparation time : 40 minutescooking time : 35 minutes
tins needed : 2 loose bottomed 20cm (8in) sandwich tins,
4cm (1 1/2 in) deep
275g (10oz) plain flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
215g (7 1/2 oz) caster sugar
3 tablespoons golden syrup
3 eggs, beaten
225ml (8fl oz) sunflower oil
225 ml (8 fl oz) milk
For the icing :
450g (1 lb) plain chocolate, broken into pieces
200g (7 oz) unsalted butter
For the chocolate waves :
about 50g (2 oz) each white and plain chocolate
1. Lightly grease the tins and line the bases with non stick baking
parchment. Pre heat the oven to 160C/325F/Gas Mark3.
Sift the flour, cocoa powder, bicarbonate of soda and baking
powder into a large bowl. Add the sugar and mix well.
2. Make a well in the centre of the dry ingredients and add the
golden syrup, eggs, oil and milk. Beat well, using a wooden
spoon, until smooth and then pour into the prepared tins.
3. Bake for about 35 minutes, until the cakes are well risen and
spring back when pressed lightly with the fingertips. Turn out
on to a wire rack, remove the lining paper and leave to cool
completely. Cut each cake in half horizontally.
4. For the icing, put the chocolate into a bowl placed over a pan of
hot water. The water in the pan must not touch the bowl or the
chocolate may overheat. Place the pan over a low heat until the
chocolate has melted, stirring occasionally, then add the butter
and stir until the butter has melted.
5. Put half the cake for the bottom layer on a wire rake and place
a baking tray underneath to catch the drips. Spoon a little of
the icing on to the cakes, spreading it evenly to the sides.
Repeat with the remaining cake layers, then pour the
remaining icing over the top of the cake and use a small palette
knife to smooth it evenly over the top and sides of the cake.
Leave to set.
6. For the chocolate waves, melt the white and dark chocolate in
separate small bowls over a pan of hot water. Spread the
chocolate on to a strips of foil about 4cm (1 1/2in) wide and
35cm (14 in) long. Lay the stips carefully over 2 mugs or tins,
placed on their sides of a baking tray, to give a wavy shape.
Allow to set in the fridge, then carefully peel of the foil and use
the chocolate waves to decorate the top of the cake.