For the sponge:

  • 350g self raising flour
  • 100g cocoa powder
  • 4tsp baking powder
  • 350g unsalted butter
  • 350g caster sugar
  • 8 eggs
  • 2 tsp vanilla essance.

For the Filling:

  • 300ml double cream/ whipped cream
  • 125g pecan nuts/walnuts
  • a layer of chocolate spread ( nutella)

For the icing:

  • 300g plain dark chocolate
  • 50g unsalted butter
  • 60ml milk
  • 225g icing sugar

To decorate:

  • grated white chocolate
  • straberrys


  • STEP 1
    grease 3 tins, sift flour, cocoa, baking powder in a bowl. add butter, sugar, eggs, and vanilla. Beat for 2 mins till smooth and paler colour. Divide the mixture into tins and bake at 180 celcius for 25 min roughly ( until risen) then leave to cool
  • STEP 2
    for filling whip cream, of use squirty cream. roughly chop the nuts. Place one cake and spread with quater of cream and some nutella. scatter with half the nuts, and then spread with another quater of cream and place the second cake on top. cover this cake the same, and then place 3rd cake ontop.
  • STEP 3
    for icing break chocolate and place in saucepan with butter and milk and heat gently til melted, remove from heat and beat in icing sugar. Leave to cool then spread over top of cake.
  • STEP 4
    scatter grated white chocolate ontop and decorate with strawberrys ( optional)

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