This is one that’s a little bit different but an absolute crowd pleasure. Especially on those Autumnal afternoons with the family, in front of the fire.
Ingredients – Cake
- 4 eggs
- 160g Granulated Sugar
- 160g Self Raising Flour
- 1 teaspoon Bicarbonate of Soda
- 2 teaspoons Montys Rib-Tickler Mustard
- 1 Jar Beetella Vegan Chocolate Spread
Ingredients – Topping
- 100g Dark Chocolate (54%)
- 200g Unsalted Butter Sofftened
- 400g Icing Sugar Sieved
- 4 Tbsp Good Quality Cocoa Powder
- 2 Tbsp Milk
- 2 tsp Montys Black Beauty Mustard
Method
- Pre-heat the fan oven to 180oc before starting.
- 1) Whisk the eggs until thick and foamy
- 2) With the machine running, slowly pour in the vegetable oil.
- 3) With the machine still running, slowly pour in the sugar. Once combine, turn the machine off.
- 4) Stir through the flour, cocoa and bicarbonate of soda.
- 5) Gently stir through the 2 teaspoons of Montys Horseradish Mustard.
- 6)Line two 8 inch tins with baking parchment and divide the mixture equally between the two tins and back for approximately 25 minutes. Until a knife inserted into the cake come out clean. Turn the cake out to cool for 5 minutes resting and leave to cool completely.
Topping
- 1) While the cake is cooking, make the topping.
- 2) Melt the Chocolate and leave to cool.
- 3) Mix the butter and icing sugar together.
- 4) Sift the cocoa and add the melted chocolate and milk.
- 5) Mix all the ingredients together until completely smooth and use immediately.
Assembling
Split the mixture in half and spread one half between the two layers. The rest can be used to cover the top of the cake.
The cake will keep well covered somewhere cool for up to a week.
Any of our products mentioned in this recipe can be purchased on our website in the shop section.
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