- 300g unsalted butter, softened
- 300g golden caster sugar
- 5 large free-range eggs, beaten
- 125g self-raising flour
- 125g ground almonds
- 75g good-quality cocoa powder
- 1tsp baking powder
- Pinch of salt
- 200ml milk
- crystallised rose petal (see tip below)
- for the frosting
- 200g golden caster sugar
- 700g dark chocolate, chopped
- you will need
- 2 x 19cm sandwich tins, oiled and bottom-lined, edges dusted with cocoa
- Heat the oven to 180 C, 160 C fan, gas 4. Cream the butter and sugar together. Add the eggs; fold in the flour, almonds, cocoa, baking powder and a pinch of salt. Stir in milk; divide the mix between the tins. Bake for 40 minutes, remove from oven; cool in the tins for 5 minutes, then cool on a wire rack.
- For the frosting, put the sugar and 200ml water in a large pan. Bubble for 5 minutes, until you have a light syrup. Remove from the heat, add the chocolate, whisk until smooth, then cool for 30 minutes.
- To assemble, cut both cakes in half horizontally. Spread the cut-side up half of one cake with a little frosting. Repeat with the rest of the layers, stack on top of each other and finish with the top half of one cake. Use the remaining frosting to cover the sides and top. Decorate with rose petals.
This article originated on: www.womanandhome.com