This standard cake is perfect for family gatherings, first birthdays or days when you just NEED cake
1. Preheat the oven to 180°C/Gas 4. Grease two 20cm round, non-stick cake tins and line the bases with baking parchment.
2. Cream the butter and sugar together in a bowl until they are light and fluffy. Gradually beat in the egg.
3. Sift the flour, cocoa powder, and baking powder into the bowl, and fold them into the creamed mixture. Divide this between the tins, smoothing the tops with a palette knife. Bake for 20-25minutes, or until firm, then turn out onto a wire rack.
4. Break both the chocolate bars into a bowl and gently melt them over a pan of simmering water. Remove the bowl from the pan. Allow to cool for five minutes, then stir in the cream and leave to thicken for a few minutes.
5. Make sure the cakes are cool before putting on the topping. Put one cake on a serving plate and spread one-quarter of the topping over it. Put the other cake on top and spread the rest of the topping over the top and sides until the cake is evenly coated. Leave to set.
This dish is safe in pregnancy.
This recipe is from Family Kitchen Cookbook, by Caroline Bretherton (DK, £25).