Chocolate and Lime Cake

• butter↗225g g

  softened at room temperature, plus extra for greasing

• soft light brown sugar↗225g g
• large eggs↗4

  at room temperature, lightly beaten

• self‑raising flour↗170g g
• baking powder↗½ tsp tsp
• cocoa powder↗50g g
• milk↗2 tbsp tbsp
• lime juice↗50ml ml

  (approximately 4 limes)

• crystal sugar↗25g g
• limes↗3
• granulated sugar↗100g g
• unsalted butter↗100g g
• powdered sugar↗200g g
• limes↗2

  finely grated zest

• double cream↗50ml ml

  plus 1 tbsp

• темний шоколад 70%↗100g

  нарізаний на маленькі шматочки

• лаймова мармелад2 ½ tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas mark 4. Grease and line the bottoms of two 20 cm diameter tins with parchment. Beat the butter and light brown sugar until pale and fluffy. Gradually add the eggs, beating well after each addition. Gently fold in the flour, leavening agent and cocoa powder. If the batter is too thick, add the milk.

2. 2

   Pour the batter into the tins and bake for 20‑25 minutes, or until a skewer inserted in the centre comes out dry. Turn the cakes onto a wire rack and remove the parchment. Gently heat the lime juice and crystal sugar, stirring until the sugar dissolves. While the cakes and syrup are still warm, pierce the cakes with a skewer all over and drizzle with the syrup. Allow to cool completely.

3. 3

   Next, prepare caramelized lime zest. Remove the zest from the limes, cutting it into wide strips. Discard the white pith, then cut the zest into match‑stick‑sized strips. Place them in a saucepan, cover with water and bring to a boil. Cook for 1 minute, then drain and rinse. Dry and set aside. Squeeze the lime juice and add enough water to make 225 ml. Gently heat with the sugar until the sugar melts. Add the zest strips and simmer until the liquid almost evaporates and becomes syrupy – about 30 minutes. Remove the zest strips with a slotted spoon and spread them on parchment to dry.

4. 4

   To make the buttercream, beat the butter and powdered sugar with an electric mixer or by hand (start gently, otherwise the powder will fly out) until the mixture is pale and light, but do not over‑beat so the cream does not become too fluffy. Add the lime zest and beat again until homogeneous. Chill in the refrigerator until the cream becomes firm yet spreadable.

5. 5

   For the glaze, gently heat the cream (do not bring to a boil), then remove from the heat. Add the chocolate and let it melt, stirring. Place the marmalade in a small saucepan with an extra 1 tbsp of cream and heat slowly until melted. Add this mixture to the chocolate and cream and stir to a smooth consistency. Let it cool slightly, but not too much, so it does not set. Pour over one of the cakes and let it cool and set – the glaze will run down the sides.

6. 6

   Spread the buttercream on the other cake, then place the chocolate cake on top. Garnish with caramelized lime zest.