• 250g butter, softened
  • 250g golden caster sugar
  • 4 medium free-range eggs, lightly beaten
  • 250g self-raising flour
  • 50g cocoa powder
  • 5 tbsp semi-skimmed milk
  • 200g smooth dark chocolate, broken up
  • 200ml double cream
  • 20g smooth white chocolate
  • 1 pack fresh mint, leaves picked


  1. 1

    Preheat the oven to 180°C/gas mark 4. Line the base and sides of a 20cm x 30cm x 5cm baking tray with baking paper. Beat the butter and sugar in a large mixing bowl with a hand-held electric whisk until smooth and creamy.

  2. 2

    Gradually beat in the eggs, a little at a time, until well combined. If the mixture starts to curdle, add 1 tbsp flour. Sift in the remaining flour and cocoa powder then, using a wooden spoon, carefully fold in the milk. Spread the mixture evenly in the tray. Bake for 25 minutes until the cake springs back to the touch and a skewer inserted into the middle comes out clean. Remove from the tray and cool on a wire rack.

  3. 3

    Meanwhile, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Once melted, take the bowl off the pan and beat in the cream until smooth and glossy.

  4. 4

    Spread the ganache over the cooled cake. Leave for a few minutes to set, then cut into 24 squares. Melt the white chocolate in a bowl in the microwave on high for 30 seconds. Spoon the melted white chocolate into a piping bag and pipe lines over the cake. Add your choice of decorations on top.

Nutritional Details

Each serving provides
  • Energy 1093kj 261kcal 13%
  • Fat 17.5g 25%
  • Saturates 10.3g 52%
  • Sugars 14.1g 16%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1763kj/421kcal

Each serving provides

21.4g carbohydrate 1.8g fibre 3.5g protein

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