Ingredients
- 300g butter, softened
- 300g light muscovado sugar
- 5 large eggs
- 225g self-raising flour
- 75g good-quality cocoa
- 3tbsp Horlicks
- 200ml milk
- For the frosting
- 100g butter
- 125g 70% dark chocolate, broken into chunks
- 50g Horlicks
- 1 large egg
- 350g icing sugar
- 3tbsp milk
- Whispers and edible glitter, to decorate
- You will need
- 2cm x 20cm sandwich tins, buttered and dusted with cocoa
Instructions
- Heat the oven to 180°C, 160°C fan. Beat the butter and sugar together until light and fluffy, then gradually beat in the eggs one by one, followed by the flour, cocoa, Horlicks and finally the milk. Divide between the sandwich tins and bake in the oven for 40 minutes, until a skewer inserted in the middle comes out clean.
- Leave the cakes to cool in the tins for 10 minutes (don't worry if they sink slightly), then tip out and cool on a wire rack. Make the frosting. Melt the butter, chocolate and Horlicks gently in the microwave, cool for 5 minutes, then beat in the egg with an electric whisk, followed by the icing sugar and milk. Leave to firm up for a few minutes.
- To assemble, place one cake on a plate top side down, then spread half the icing on top before placing on the second cake top side up and spreading the rest of the icing over the top. Decorate with Whispers and edible glitter. It will keep in the fridge for 3 days.
