| 250g butter |
room temperature |
|
cream until light and fluffy |
Grease and line two 20cm springform cake tins. Divide between two tins. Bake in moderate oven to 95–98°C, aboout 25–30 minutes or until firm in the centre.
Turn out, and allow to cool completely on a rack. |
Slice off any dome on the cake. Slice each cake in half, if you're feeling bold. Spread the frosting filling between layers. If the frosting is soft and the layers are sliding, wrap the whole cake in plastic and refrigerate 30 minutes or until the cake firms up. Frost the top and sides, and sprinkle the biscuits over the top. |
| 250g light muscovado sugar |
|
| 1/2 teaspoon salt |
|
| 3 large eggs |
|
beat in one at a time until well combined |
| 100g cocoa powder |
sift |
|
fold in half the flour, then the melted chocolate, then the rest of the flour, then enough milk to give a soft dropping consistency, then the chocolate chips. |
| 250g plain flour |
| 2 teaspoons baking powder |
| 50g dark chocolate |
melt and allow to cool slightly |
| milk, approx 250ml |
|
| 50g chocolate chips |
|
| Ermine frosting |
| 225g butter |
cool |
|
whip until light and fluffy |
Continue to whip until light, smooth, and fluffy. |
| 30g flour |
|
|
mix dry ingredients with a small amount of milk to form a paste |
Whisk over medium heat until combined. Bring to the boil, whisking constantly.
Pour into a metal bowl to cool. |
|
mix in chocolate mixture a couple of tablespoons a time |
| 30g cocoa powder |
|
| salt to taste |
|
| 1 cup milk |
|
small amount |
| rest |
|
mix in |
| 160g sugar |
|
| decoration |
| 5 chocolate biscuits |
ground to a fine crumb |