When I go to a cafe or a restaurant, I try to have a cake or dessert I wouldn’t normally have at home. Pistachio macaroons, chocolate fudge cake, crème brûlée…I just tend to go for the things I wouldn’t bake at home. Chocolate cake feels celebratory, chocolate and caramel is definitely a birthday cake, you eat it and you just wish it was your birthday every day. As I am not a fan of long recipes with too many steps and ingredients, I have learned to cheat with certain things, like dulce de leche. Honestly, there isn’t much point, unless you have an awful lot of time in your hands, in making dulce de leche from scratch,. This cake is really amazing, two slices won’t feel like enough!
200g dark chocolate (70% cocoa)
200ml double cream
1. Heat oven to 170C/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a white and fluffy creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
3. Spread the dulce de leche onto one cake and sandwich the cakes together.
4. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.