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Classic tearoom chocolate Victoria

I was at the other half parents one Sunday and flicking through the pages of a Sunday mag I am faced with this....

Well.... how could you not have a crack at that!?!?

After stealing the mag from he mum, I went home to bake my version for my little brothers birthday!

As you can see, I didnt have the right size tin so I put it into 3 sandwich tins, hence the 3 layers. Plus I added some shop bought chocolate stars.

I am currently having another crack at it, hence my post. The smell from my oven is wonderful! a chocoholics dream! I love this recipe! cant wait to tuck into this cake again!!!

Recipe below!

MAKES 1 x 20cm 

CAKE

225g • 8oz unsalted butter diced plus

extra for the tin

225g • 8oz golden caster sugar

175g • 6oz self-raising flour sifted

50g • 2oz cocoa powder sifted

2 tsp baking powder sifted

¼ tsp fine sea salt

1 tsp vanilla extract

4 medium eggs

100ml • 3½ fl oz whole milk

BUTTERCREAM

100g • 3½ oz unsalted butter softened

100g • 3½ oz icing sugar sifted

2 tsp cocoa powder sifted

1 medium organic egg yolk see method

GLOSSY ICING

100g • 3½ oz milk chocolate broken up

15g • ⅔ oz unsalted butter

30g • 1¼ oz cocoa powder sifted

50ml • 1¾ fl oz coffee (or water)

1 tbsp golden syrup

♥ Preheat the oven to 190C/170 fan/gas 5 and butter a 20cm • 8in loose-bottom cake tin, 9cm • 3½ in deep. 

♥ Place all the cake ingredients in the bowl of a food processor and cream together. Transfer to the cake tin, smooth the surface and bake for 45-55 minutes or until a skewer inserted in the centre comes out clean. Run a knife around the collar of the cake and leave it to cool completely. When ready to fill, remove from the tin. 

♥ To make the buttercream, blend the butter, icing sugar and cocoa together in a medium-sized bowl, then whisk with an electric whisk on high speed for at least a couple of minutes until really pale, fluffy and mousse-like. Add the egg yolk and whisk for a minute longer. (Tip: adding an egg yolk enriches the buttercream but is optional.)

♥ Slit the cake horizontally with a bread knife, spread the buttercream over the lower half and sandwich with the top half.

♥ To make the icing, gently melt the chocolate and butter in a bowl set over a pan containing a little simmering water, stirring until smooth. At the same time, combine the cocoa, coffee (or water) and golden syrup in a small pan and heat almost to boiling, if necessary giving it a whisk until smooth. Add this to the melted chocolate and blend to a thick icing. (Tip: use the icing  straight away; if it loses its shine, whisk in a teaspoon of water until glossy again.) 

♥ Smooth this over the top of the cake, taking it up to the sides, and leave it to drip down in whatever fashion it wants. 

♥ Put to one side to set for a couple of hours. This keeps well in a cake tin for several days.

Read more: http://www.dailymail.co.uk/home/you/article-2216727/Recipe-Classic-tearoom-chocolate-victoria.html#ixzz2NY8fVPjd