Triple Chocolate Cake

I don't need to say anymore on this cake except, enjoy.

Light chocolate sponge with a rick smooth chocolate fudge topping, dark chocolate chunks and grated white chocolate.

Ingredients 
2 eggs
100g butter (80g Trex)
100g golden caster sugar
100g self raising flour
1 tbsp cocoa
2 tbsp hot water
1 tsp baking powder

40g butter
25g cocoa
100g icing sugar
3 tbsp milk

1- Preheat oven to Gas 4/180C and grease and line a sandwich tin.

2- In a large mixing bowl, mix the cocoa powder with the hot water until well combined and pop into the fridge for a couple of minutes to cool.

3- Add the remaining ingredients to the bowl, and using an electric mixer on slow/med speed, combine well for 3-4 minutes.

4- Bake for 30-35 minutes on the middle shelf, or until knife comes out clean when put into the middle.

5- Turn out to a cooling rack until at room temperature.

6- While the cake is cooling, you can make your fudgey topping. Melt the butter in a small pan.

7- Add the cocoa and leave on the heat for 1 minute until smooth, stirring continuously

8- Take off the heat and add the milk, stir well.

9- Sieve in the icing sugar a bit at a time and combine.

10- Set aside to cool, stirring from time to time until thick.

11- The cake and frosting should be cool at around the same time, so when they are, transfer the sponge to a plate, smother in the chocolate sauce, smooth out with a palette knife and decorate with dark chocolate chunks and white chocolate grated on top.


You can keep this cake in an airtight container for a few days, if it lasts that long anyway!

:)

Adapted from Mary Berry - Fast Cakes