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Chocolate Drizzle Cake
Prep Time
20 Minutes
Cook Time
25 Minutes
Ingredients
10
Servings
10
Chocolate Drizzle Cake
Ingredients
225 gram (8 ounce) softened margarine
225 gram (8 ounce) caster sugar
4 large eggs, beaten
175 gram (6 ounce) self raising flour
25 gram (1 ounce) cocoa powder
1 teaspoon Cinnamon Ground
25 gram (1 ounce) dark chocolate, grated
400 gram jar hazelnut and chocolate spread
2 flake chocolate bars
25 gram (1 ounce) white chocolate, melted
COOKING INSTRUCTIONS
- 1 Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease and line 2 x 20.5cm (8 inch)loose bottomed straight sided sandwich tins. Beat together the margarine and sugar until pale and fluffy. Gradually beat in the eggs.
- 2 Sift together the flour, cocoa powder and Cinnamon. Fold into the cake mixture with the grated plain chocolate. Spoon the cake mixture into the two tins and level the surface. Bake on the middle shelf for 25 minutes or until the cake is springy to the touch. Remove from the oven and cool for a few minutes before turning out onto a wire rack.
- 3 Place one of the cake halves on a plate and spread half the chocolate hazelnut spread over. Place the second cake on top. Spread the remaining hazelnut spread over the cake and top with broken flake bars. Drizzle the white chocolate over the cake and serve.