Easter chocolate fudge cake

Ingredients

• 150g unsalted butter, at room temperature
• 150g light muscovado sugar
• 40g cocoa
• 150g self-raising flour
• 1tsp baking powder
• ½ tsp bicarbonate of soda
• 2 medium, free-range eggs
• 1tsp vanilla extract
• 142ml soured cream
• 2tbsp golden syrup

For the ganache:

• 250ml double cream
• 250g dark chocolate such as Bournville

To decorate:

• 1 chocolate flake, crumbled
• 120g tub mini eggs

Method

1. Heat oven to 180°C (gas mark 4). Grease and line 2x18cm sandwich tins. 
2. Beat together the butter and sugar until pale. 
3. In a separate bowl, sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt; mix well. Add to the creamed butter and sugar.
4. In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture equally between the tins. 
5. Bake for 20-25 mins until springy. Leave to cool for a few mins, then transfer to racks to cool completely.
6. For the ganache, put the cream and chocolate into a bowl over barely simmering water. Heat gently until the chocolate has melted. Remove from the heat and stir briefly, until combined and smooth (don’t overstir). 
7. Allow to cool for 1 hr, or until thick enough to spread. 
8. Use slightly less than half to sandwich the cakes together. Spread remaining ganache over the cake, then decorate with flakes and mini eggs.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.