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Have you been a good girl? FOOD SWEETIE TIME; Milk chocolate satisfies our inner five-year-old. Just this once...

Article Excerpt
Byline: Recipes ANNIE BELL

Milk chocolate victoria

MAKES 1 X 20CM CAKE

225g unsalted butter diced plus a little for greasing 200g golden caster sugar 200g self-raising flour 50g drinking chocolate powder 2 tsp baking powder 4 medium eggs 100ml milk

CHOCOLATE CREAM

100g milk chocolate 125g unsalted butter softened 25g drinking chocolate powder 75g icing sugar sifted

Preheat the oven to 190C/170C fan/375F/gas 5. Butter a 20cm round or square loose-bottom cake tin 7cm-9cm deep. Place all the cake ingredients in the bowl of a food processor and cream together. Transfer the mixture to the cake tin, smoothing the surface. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Run a knife around the collar of the cake and leave to cool. Once cooled, remove from the tin.

To make the chocolate cream, break up the chocolate and melt gently in a bowl set over a pan containing a little simmering water. Allow to cool. In a large bowl, whisk the butter using an electric whisk for several minutes until very pale and fluffy. Whisk in the chocolate powder and icing sugar, followed by the melted chocolate, continuing to whisk for another minute or so until thick and moussey.

Using a bread knife, slice the cake horizontally just over halfway up. Using a palette knife, spread the bottom slice with half the chocolate cream, taking it up to the edge. Sandwich with the top slice and spread over the remaining chocolate cream, swirling it into peaks with the tip of a teaspoon. Leave to stand for an hour or so for the topping to set. The...

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