Just in case you're wondering, this cake is actually called that; I did not make up the name. It's a Mary Berry recipe that was in a Sunday paper last weekend and I havent stopped thinking about it ever since. It's also the one that's being turned into a ladybird/caterpillar hybrid next week. So I'm going to have a practice run today - maybe without completing the insect transformation - just to check that it works out ok...
- 190g (6½ oz) self-raising flour
- 2 level tablespoons cocoa powder
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon baking powder
- 150g (5oz) caster sugar
- 2 tablespoons golden syrup
- 2 large eggs
- 150ml (¼ pt) sunflower oil
- 150ml (¼ pt) milk
- 200g (7oz) Belgian white chocolate
- 150ml (¼ pt) double cream
- 1 x 125g tub full-fat cream cheese
♥ Preheat the oven to 180C/160C fan/gas 4. Grease and line with greased greaseproof paper the bases of 2 x 20cm (8in) straight-sided loose-bottomed sandwich tins.
♥ Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, mix with an electric hand whisk and pour into the tins.
♥ Bake in the oven for 25-30 minutes, or until the cake springs back when lightly pressed with your fingertips. Turn out on to a wire rack, remove the paper and leave to cool.
♥ For the icing, break the white chocolate into a bowl. Heat the double cream in a pan until hot and pour the hot cream over the white chocolate to melt it. Stir until melted, then set aside to cool.
♥ Spoon the cream cheese into a bowl, gradually add the white chocolate mixture and beat until combined. Set aside to cool a little until thick enough to ice.
♥ Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to give a pretty finish.
PREPARE AHEAD The cake is best made on the day but will keep in the fridge for up to 2 days.
FREEZE It freezes well not iced or filled for up to 3 months.
AGA Bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners for about 20-30 minutes.