Fudgy dark chocolate cake

• caster sugar↗200g g
• softened butter200g g
• eggs↗4

  beaten

• self-raising flour↗200g g

  - swap 2 tbsp of the flour for 2 tbsp sifted cocoa powder (we used Green & Black's)

• 1 tsp baking powder↗ tsp
• 2 tbsp milk↗ tbsp
• double cream↗200ml ml
• butter↗50g g
• 3 tbsp clear honey↗ tbsp
• dark chocolate↗200g g

  (use 70% cocoa solids if you can), broken into pieces

• top with shaved or grated chocolate

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

2. 2

   Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

3. 3

   For the fudge frosting, heat the cream until it just begins to boil. Take off the heat and add butter, honey and chocolate (broken into pieces).

4. 4

   Leave to melt for 5 mins, then stir briefly to combine - don't over-mix or it will lose its shine. Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.