Best Ever Chocolate Cake (version 2)

At the weekend I had the urge to make a cake, possibly something to do with the cold weather, or maybe the bottle of fizz that I'd consumed the night before. I didn't have any Greek yoghurt or chocolate spread to make my 'best ever chocolate cake' so I improvised with what I had in the cupboards, as there was no way I could buy what I needed as we were snowed in. Well maybe 'snowed in' is a bit dramatic but I definitely didn't fancy taking the risk for the sake of a cake. The result was just as good as the best ever chocolate cake and lasted only a day - just don't tell my kids that 2 of their chocolate reindeer's went into making it!

Best Ever Chocolate Cake (version 2)


175g Stork for baking
175g Soft Dark brown sugar
150g Self Raising Flour
25g Cocoa Powder
1 tbsp Baking Powder
3 Eggs
1 Milk Chocolate Reindeer (120g), melted
50ml Almond Milk

Icing
200g Full Fat Cream Cheese
1 Milk Chocolate Reindeer (120g), melted
3-4 tbsp Almond Milk

• Beat the Stork & sugar
• Sift the flour, cocoa & baking powder together
• Add the dry ingredients along with the eggs, melted chocolate and milk
• Beat well until combined
• Divide mixture between 2 x 8" round pans that have been greased & lined with baking parchment
• Bake in a 180 C oven for approx 25 minutes, until the tops are springy
• Leave to cool slightly before removing from the tins & allowing to cool fully on a wire rack
• Beat the cream cheese, melted chocolate and almond milk together
• Sandwich the 2 cakes together with half of the icing and use the rest to spread over the top
• Decorate as desired - I used red M&M's