Funny thing about chocolate cake is whenever I see one it makes me drool. However I'd never actually choose a slice in a coffee shop or restaurant.
I always hanker after making a good one so before I digress any further, let me tell you a little bit about this cake.
The MOST important thing is not to over bake. Over baked chocolate cake is NEVER EVER good and secondly I used Stork to make my frosting as it makes that proper fudgy frosting but be my guest to replace with butter if you prefer.
200g Muscovado sugar
200g stork or softened butter
160g S/R flour
40g chocolate spread
1 tsp baking powder
50g sour cream
Topping and filling
200g stork or unsalted softened butter
250g icing sugar
2 Tbsp milk
1 tbsp chocolate spread
3 Tbsp dulce leche (toffee sauce)
3-4 mars bars chopped into small pieces
You'll also need 2x8 inch sandwich tins, greased and lined
Preheat the oven to170ºC/325ºF/gas mark 3
Mix all of the cake ingredients together in either a food processor, free standing machine or with a hand whisk, until well combined and fluffy, spoon into the prepared tins. Bake in a preheated oven for 18-22 mins or until a cocktail stick inserted into the centre comes away clean. Turn out onto wire racks to cool completely.
Now to make the frosting, whisk together the stork, icing sugar, milk and cocoa until fluffy and shiny.
To assemble, place one of your cold sponges onto your serving plate, spread with the toffee sauce and chocolate spread, next add a layer of the frosting, then top with half the chopped Mars Bars, sandwich together with the remaining sponge, cover with the rest of the frosting and Mars Bar pieces.