Try making this double chocolate gateau for your next special celebration. The recipe makes a moist chocolate layer cake filled with a creamy white chocolate filling and topped with plain chocolate icing. Serve with some whipped cream for absolute luxury.

Double Chocolate Gateau

Ingredients

230g…8oz margarine or softened butter
230g…8oz soft brown sugar
4 eggs, lightly beaten
230g…8oz self-raising flour
60g…2oz cocoa powder
2-3 tbsp milk
250ml…9fl oz whipping cream, for filling
230g…8oz white chocolate pieces, for filling

For icing:
115g…4oz butter, or margarine
115ml…3fl oz double cream
350g…12oz plain chocolate pieces

Chocolate curls, or flakes, and icing sugar for decoration

One greased and base-lined 8in/20cm deep round cake tin

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Make the double chocolate gateau filling first. Chop the white chocolate into very small pieces and gently heating the cream in a small saucepan. Add the finely chopped white chocolate to the cream in the pan and, without lettting the cream boil, stir for about ten to fifteen seconds until the chocolate has just melted.

Pour into a bowl or small jug and allow to cool before chilling for about two hours. Gently whisk until the cream and chocolate filling just forms soft peaks.

Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.

Beat the butter, or margarine, with the sugar in a mixing bowl until light and fluffy. Slowly and gently beat in the eggs, alternating with a little flour to prevent splitting. Sift in the remaining flour and cocoa powder, and carefully fold into the mixture. It should form a soft dropping consistency - it should just drop from a spoon when tapped on the side of the bowl. Add a little milk if the cake mixture is too dry.

Transfer to the prepared cake tin and place in the centre of the oven for about 45 minutes. Test towards the end of the baking time by pushing a skewer, or similar, into the centre of the cake. It will come out clean when the chocolate cake is cooked.

Place on a wire rack and leave in the tin to cool for 5-10 minutes. Turn out carefully and leave on the rack to cool completely before finishing.

When cool, carefully slice the cake into three equal layers. Use the chilled, whipped white chocolate filling to sandwich the layers together.

Melt the plain chocolate in a bowl over hot water. Add the butter and cream and stir gently to form a smooth icing. Allow to cool a little and then spread over the top and sides of the layered sponge cake, smoothing with a pallet knife.

For the finishing touch, decorate by sprinkling chocolate curls, or flaked chocolate over the cake and dusting with a little icing sugar.

Serve your double chocolate gateau with whipped cream to enjoy the ultimate chocolate luxury!