The perfect Easter bake for that all-important hit of chocolate
Put all the ingredients into a mixing bowl (apart from the boiling water) and beat well. When it is all blended well together, slowly add the boiling water and slowly beat the mixture together until you have a very loose batter.
Divide this between the two tins and bake for approximately 25-30 minutes until a skewer comes out clean. Leave in the tins for about 10 minutes and then turn out on to a wire rack to cool. Make a simple chocolate ganache to cover the cake.
Heat the double cream to the point just before simmering.
Break the dark chocolate into small pieces so that it melts faster and easier.
Put the chocolate in a heatproof mixing bowl and pour the hot cream over the chocolate. Stir well to dissolve the chocolate and leave to cool for about 30 minutes. Pour over the cake and decorate how you like!
I like to sandwich the two halves together with whipped cream to which I add a tsp of vanilla paste and a good handful or two of fresh raspberries.
NOTE: This cake should be kept in the fridge if it doesn’t immediately disappear in front of your guests - keep for no longer than 3 or 4 days.