Oh So Good Chocolate Cake

The treacle in this cake gives it a rich dark flavour and colour and the cream in the filling makes it really rich.

1. 1

   Heat the oven to 180 C. Lightly butter and line the base of two 7 inch cake tins. Cream the butter and caster sugar together. Sift in the plain flour, cocoa powder, baking powder and baking soda. Fold in the flour mixture using a spoon. Beat in the eggs. Pour in the vegetable oil and milk and mix. Then add in the black treacle and mix well. Once the mixture is well mixed together, divide the mixture into the two cake tins and level off the mixture with a palette knife. Bake for 25-30 minutes until an inserted skewer comes out clean. Allow to stand for 5-10 minutes before turning onto a wire rack to cool.
   
   For the filling:
   Whip the whipping cream. Melt the chocolate with the butter in a small saucepan. Once melted, remove from the saucepan and mix in the double cream to make the chocolate filling. When the cake has cooled, spread the chocolate filling onto the base chocolate cake. Then spread the whipping cream on top of the chocolate filling. Sandwich the cakes together. If you wish you can use half the mixture of the chocolate filling and whipping cream and spread the remaining mixture on top of the cakes. For the final touch, dust with some cocoa powder, or slice some strawberries and place in the centre of the cake on top of the whipping cream. Enjoy!