Chocolate Cake filled with Chantilly Cream

Chocolate Cake with Chantilly Cream

175g unsalted butter, softened
125g soft light brown sugar
100 g caster sugar
2 large eggs, beaten
1 tsp vanilla extract
175g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
50g cocoa
Pinch of salt
75ml buttermilk
75ml boiling water
Preheat the oven to 180°C/350°F. Lightly grease the tin (20cm).
Cream the butter with both of the sugars until pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract.
Sift the flour, baking powder, bicarbonate of soda, cocoa and salt into the mixture and mix until almost combined. Add the buttermilk and boiling water and continue to mix until smooth.
Divide the mixture between the two Sandwich Tins. Bake on the middle shelf of the oven for about 20 minutes until well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean. Leave the cake to cool in the tin for 10 minutes then ease out onto a wire rack and leave until completely cool.
200 g double cream
100 g icing sugar
1 teaspoon of vanilla
Beat the whipping cream alongside with the sugar until you get fluffy stiff peaks on the beater or the whisk
Next, add the vanilla to your cream and give it a last quick mix.
Sandwich together the sponges
200g Dark Chocolate
100g butter
2 tablespoon golden syrup
1/2 teaspoon vanilla extract
In a double boiler over hot (but not boiling) water, combine chocolate, butter and golden syrup. Stir until chocolate is melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cooled cake.

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