About this recipe:This cake is moist, rich and satisfyingly dense with a chocolate filling and glaze that is in perfect proportion with the rest of the cake and not overly sweet. This is a cake for those that don't want any surprises and want an absolutely splendid and elegant result every time. This recipe makes two cakes, so perfect for keeping one and giving the other away.
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
To make the cake:
Preheat the oven to 180 C / Gas 4. Grease and line two 20cm cake tins with baking parchment.
Cream together the butter and the sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time until smooth and well blended. Gently beat in the melted chocolate and mix until well combined. In a jug, stir the almond extract into the milk and set aside.
Into a separate mixing bowl sift in the flour and add the bicarb and salt. Fold half of the flour into the chocolate cake mix then half of the milk and mix well. Gradually add the remaining flour and milk and mix well, the mixture will be very thick. Spoon into the prepared cake tins.
Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully in the tins.
For the chocolate filling and glaze:
Once the cakes are cooled, carefully slice them horizontally through their middle.
Combine the chocolate, butter, vanilla extract and golden syrup in a bowl over boiling water and stir to melt. Remove from the heat and allow to cool and stiffen just slightly.
Take a third of the chocolate mixture and whisk it together with the sunflower oil then divide between the two cakes and spread over the first layer. Sandwich the second layers on top. Place the cakes onto a tray lined with greaseproof paper then spread the remainder of the chocolate glaze over the tops and sides to cover the cakes. Allow the cakes to sit at room temperature until the glaze becomes solid.