Waitrose

Rich Marbled Chocolate Cake

Follow the basic Victoria sandwich recipe to the end of Step 1 using 2 x deep 20cm round cake tins. Then place 300g Waitrose Continental Plain Chocolate, broken into pieces, in a large heatproof bowl with 100ml milk and melt over a pan of barely simmering water for about 5 minutes, stirring occasionally until smooth and glossy.
Lightly stir the chocolate mixture into the basic cake mixture, folding together until just marbled. Pour into the tins and bake for 35-40 minutes until springy to the touch.
To decorate, melt 400g Waitrose Continental Milk Chocolate, broken into pieces, in a large heatproof bowl over a pan of barely simmering water for 5 minutes, stirring occasionally until smooth and glossy. Cool for 10 minutes, then stir in 5 tablespoons crème fraîche.
Spread a third of the chocolate icing over one of the cooled cakes and sandwich together with the other cake. Spread a thin layer of the chocolate icing over the top and then coat the sides of the cake with the remaining icing.
Sprinkle 5-6 tablespoons The Chocolate Society Pure Chocolate Flakes or 2 crushed Cadbury's Flakes over the top of the cake. Then arrange some Cadbury's Chocolate Mini Eggs from a 264g bag (available until 19 April) over the top. This cake can be kept for up to 4 days in the fridge.