For the cake
    • 2 free-range eggs
    • 115 ml soured cream
    • 80ml sunflower oil
    • 20ml black treacle
    • 20g unsalted butter, melted
    • 60g caster sugar
    • 60g light muscovado sugar
    • 120g plain flour
    • 35g cocoa powder
    • 1 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 1/4 tsp salt
    • 40 g ground almonds
    • 200g dark chocolate, cut into small pieces

 

For The Icing
    • 165g dark chocolate, cut into small pieces
    • 135ml whipping cream
    • 35g unsalted butter, dices
    • 1 tbsp Amaretto liqueur

 

What do to
  • Whisk the first 7 ingredients together until just combined.
  • Sift all the other dry ingredients and mix them with the wet mix.
  • Divide between 4 cake tins.
  • Bake at 160• for 12min.
  • For the icing heat the cream and pour over chocolate, fold in the butter.
  • Top with seasonal berries.

 

Written by Evelyn Hewett