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This was found in an old handwritten recipe book as nothing more than a list of ingredients, so the method is a bit of experiment but we think the results are devilishly delicious!
70g (2½ oz) Longley Farm Jersey Butter
128g (4½ oz) self raising flour
57g (2 oz) soft brown sugar
75g (3 oz) castor sugar
½ tsp vanilla essence
43g (1½ oz) cocoa
1 tsp bicarbonate of soda dissolved in
¼ pint (142ml) Longley Farm Buttermilk
57g (2 oz) Longley Farm Jersey Butter
100g (3½ oz) dark chocolate
85g (3 oz) icing sugar
Cocoa / icing sugar to dust
Grease and line a 7" tin.
Beat the butter and sugar together until combined and creamy.
Add the remaining ingredients and mix together until well combined (it's easier to combine evenly if you add in 2 stages, or mix in an electric mixer).
Turn into the cake tin and bake at 190°C / 370°F(180°C Fan) for 25-30 minutes or until it is slightly springy on top to the touch.
Wait for the cake to cool then cover with chocolate icing.
To make the icing
Melt the chocolate in a bowl suspended over a pan of barely simmering water.
Cream together the butter and icing sugar.
Beat in the warm chocolate and spread on the cake.
Once the icing has fully cooled, dust the top of the cake with cocoa and/or icing sugar.