Chocolate Overload Cake

Total time : 30 minutes Servings : 15-16 Cuisine : Desserts

Ingredients:

• 225g butter, at room temperature, plus extra for the tin

• 225g golden caster sugar

• 225g self-raising flour

• 4 large eggs, lightly beaten

• 4 tbsp seedless raspberry jam

• a few drops of pink food colouring

• 1 tsp vanilla extract

• 1-2 tbsp icing sugar, for dusting

• 200g dark chocolate, chopped

• 100ml double cream

Instructions:

Step 1

Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until it's lump-free.Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other. Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer.

Step 2

Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.

Step 3

Meanwhile, to make the dark chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate has melted into the cream and you’re left with a smooth, glossy mixture. Pour the dark chocolate mixture over the cooled cakes Slice and serve.And Voila !!!