Cruise International



SERVES 12–16

This is simply the best chocolate cake I’ve ever eaten. It was given to me by Rebecca, who works behind the scenes for Bake Off.


For the frosting

200ml double cream
350g butter
450g dark chocolate, finely chopped

For the sponges

75g cocoa powder
150g light brown sugar
2 tsp vanilla paste 335g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
200g butter plus extra for greasing
225g caster sugar
3 large eggs

For the decoration

150g dark chocolate (70% cocoa solids)


• For the frosting, pour the cream into a saucepan, add the butter and heat, stirring

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