better homes and gardens double chocolate cake

Brown, Ingredient, Food, Cuisine, Snack, Sweetness, Staple food, Baked goods, Gluten, Recipe,

Preparation Notes: plus 30min chilling

Cooking Notes: plus 2-3hr cooling

Makes: 10

Prep Time: 0 hours 30 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 30 mins

For the biscuit base

40 g (11/2oz) butter

10 ml (2 level tsp) cocoa

125 g (4oz) bought shortbread biscuits

75 g (3oz) milk chocolate hazelnuts (see Cake tips)

For the filling

400 g (14oz) full-fat cream cheese

125 g (4oz) caster sugar

3 large eggs, beaten

142 ml (5fl oz) carton double cream

125 g (4oz) plain chocolate, melted and cooled

For the custard

1 vanilla pod

142 ml (5fl oz) carton double cream

300 ml (1/2 pint) milk

3 large egg yolks

50 g (2oz) caster sugar

For the chocolate ribbons

125g (4oz) plain chocolate

Cocoa powder to decorate

Fresh orange segments and caramel to serve (optional)

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Line the tin (see Cake tips). For the biscuit base, melt the butter in a small pan, add the cocoa and cook for 30sec. Place the biscuits in a food processor with the hazelnuts; pulse until finely chopped. Stir in the butter mixture; spoon into the tin, pressing well to make a smooth layer. Chill for 30min.
For the filling, beat together the cream cheese and caster sugar in a large bowl until smooth; gradually beat in the eggs and cream. Divide the mixture between two bowls. Stir the plain chocolate into half the cream cheese mixture, then stir the white chocolate into the remainder.
Spoon the plain chocolate mixture on to the chilled biscuit base, then smooth with a palette knife. Cover with the white chocolate mixture and smooth again. Bake at 180ºC (160°C fan) mark 4 for 50min or until the filling is just set (see Cake tips). Leave the cake to cool in the oven, then chill in the tin for at least 2-3hr.
To make the custard, place the split vanilla pod in a pan with the cream and milk and bring to the boil. Beat together the yolks and sugar, then pour on the hot milk and stir well. Return to the clean pan and cook over a very gentle heat, stirring continuously, until the custard thickens slightly. Take care not to let the mixture boil, or it will curdle. Strain and chill.
To make the chocolate ribbons, cut 12 strips of non-stick baking parchment 30.5cm (12in) long x 3cm (11⁄4in) wide. Brush the melted plain chocolate thinly over the paper strips, then arrange these over the handles of wooden spoons to make waves. Leave to set for about 20min.
Unmould the chilled cake. Carefully peel away the paper from the chocolate ribbons, then use them to decorate the cake before dusting with cocoa powder. Slice the cake and serve with the vanilla custard and fresh orange segments drizzled with caramel, if you like.

Prepare ahead: Up to two days before, complete the recipe to the end of step 5, cover and chill cake, custard and ribbons separately.

To serve: Complete the recipe.

To freeze: Cool, wrap and freeze the cake at the end of step 3.

To serve: Thaw the cake overnight in the fridge, then complete the recipe.

More Chocolate cake recipes

The Ultimate chocolate cake

Chilled chocolate biscuit cake

Orange and white chocolate cake

Cake tips

• Use chocolate-coated nuts or break up a bar of chocolate with hazelnuts.

• Base-line a 23cm (9in) spring-release cake tin by wrapping kitchen foil round the base, then clipping it into position.

• The cake is cooked when it's golden, just set round the outside and starting to shrink from the edge of the tin.

Per Serving:

Calories: 855

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