Like Gill I probably would never have made this if it wasn't for the bake-through. Indeed, I had gazed at the picture several times before when leafing through the book, but never done any more for it.
I'm very glad I've baked it, because, really, it was no more complex or challenging than any of the cupcake recipes.
*AND* I got to make my own marshmallow fluff.
I had a little left over after icing the cake. I made a fluffernutter sandwich with it. I'm not ashamed. It tasted too good to be ashamed of!
This cake is totally over the top, and probably more show than taste, but I may well end up repeating it, if I haven't put all my colleagues into sugar-fuelled comas already.
For the decoration:
60g milk chocolate
50g white chocolate (I didn't have enough white chocolate so used a blend of milk, dark and white)
For the sponge:
170g unsalted butter
350g soft light brown sugar
3 large eggs
80g dark chocolate
225g plain flour
1&1/2tsp bicarbonate of soda
1/2 tsp salt
225g soured cream
2 tsp vanilla extract
2 tbsp instant coffee mixed with 240ml boiling water or 240ml espresso coffee (I used 1 tablespoon of coffee extract mixed with 225ml of boiling water)
For the icing:
300g caster sugar
80g golden syrup
4 large egg whites
1/2 tsp cream of tartar
1tsp vanilla extract
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