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GURU LEE ROCKS Preparation Time 30 Mins Cooking Time 35 Mins

Ingredients:

125g (4oz) butter 225g (8oz) dark soft brown sugar 2 eggs 142ml (1/4 pint) soured cream 175g (6oz) plain flour 5ml (1 tsp) baking powder 2.5ml (1/2 tsp) bicarbonate of soda 50g (2oz) Cadbury Bournville cocoa

For the filling: 40ml (2 tbs) Cadbury Bournville cocoa 125g (4oz) butter 150g (5oz) icing sugar, sieved Vanilla essence

For the frosting: 200g bar of Cadbury Bournville chocolate 40ml (2 tbs) Cadbury Bournville cocoa 142 ml (1/4 pint) double cream

You will also need: Two 20cm (8-inch), shallow cake tins, greased and base-lined

Instructions:

1. For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. 2. Gradually beat in the eggs, and then the soured cream (don’t worry if the mixture looks curdled at this stage). 3. Sieve together the dry ingredients and fold them into the mixture. 4. Divide the mixture equally between the tins. 5. Bake at Gas Mark 5/190ºC:/375ºF for 30–35 minutes, until cooked. Turn out on to a wire tray to cool.

For the filling: 1. Begin by mixing the cocoa with 40ml (2 tablespoons) of boiling water to a smooth paste. Allow to cool. 2. Beat together the butter, sieved icing sugar and essence, until light and fluffy. 3. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting: 1. Melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. 2. Slowly whisk the cream into the chocolate until smooth and thickened. 3. Spread the frosting evenly over the cake with a palette knife.

Best served in slices warmed in a microwave or oven, with whipped cream or ice-cream to contrast the warm cake.