Ingredients

Serves 8

Butter, for greasing

200 g / 7 oz self-raising flour

¼ tsp baking powder

4 tbsp cocoa powder

100 g / 3 oz caster sugar

2 eggs

2 tbsp golden syrup

150 ml / 5 fl oz corn oil

150 ml / 5 fl oz milk

Filling

1 tsp instant coffee

1 tbsp boiling water

300 ml / 10 fl oz double cream

2 tbsp icing sugar

To decorate

50 g / 1 ¾ oz plain chocolate,

Grated

Chocolate caraque

Icing sugar, for dusting

Method

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Lightly grease three 18 cm / 7 inch cake tins.
2. Sift the flour, baking powder and cocoa powder into a large bowl, and then stir in the sugar. Make a well in the centre and stir in the eggs, golden syrup, oil and milk. Beat with a wooden spoon, gradually mixing in the dry ingredients to make a smooth batter. Divide the mixture between the thin.
3. Bake in the preheated oven for 35-45 minutes, or until springy to the touch. Leave to stand in the thin for 5 minutes, then turn out and leave to cool completely on a wire rack.

To make the filling, dissolve the instant coffee in the boiling water and place in a large bowl with the cream and icing sugar. Whip until the cream is just holding its shape, then use half the cream to sandwich the three cakes together. Spread the remaining cream over the top and sides of the cake. Press the grated chocolate into the cream round the edge of the cake. Transfer the cake to a serving plate. Lay the chocolate caraque over the top of the cake. Cut a few thin strips of baking paper and place on top of the chocolate caraque. Dust lightly with icing sugar, then carefully remove the paper and serve.

Bom apetite!