50g/1¾oz dark chocolate (minimum 70% cocoa solids)
100g/3½oz unsalted butter
softened
200g/7oz icing sugar
1 tsp vanilla extract
milk
to loosen
150ml/5¼oz double cream
1 tsp vanilla extract
1 tsp unsalted butter
150g/5¼oz dark chocolate
plus extra chocolate shavings
to decorate
Directions
Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
Melt the chocolate
butter and water together in a saucepan over a low heat
stirring occasionally
until smooth. Set aside to cool slightly.
Meanwhile
sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
Beat the eggs and crème fraîche together in a separate bowl
then beat in the chocolate mixture. Fold in the flour mixture until smooth.
Divide the cake batter between the tins and bake for 35-40 minutes
or until the top is firm to the touch.
Remove the cakes from the oven and set aside to cool completely.
Meanwhile
for the fudge buttercream icing
melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
Beat the butter in a bowl until soft
then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
For the chocolate ganache
heat the cream
vanilla extract
butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
To assemble the cake
run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
Spread the fudge buttercream over the top of one of the chocolate cakes
then carefully top with the other cake.
Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake
allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.
