- Serves: 10
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
- 125 g butter, softened
- 175 g light soft brown sugar
- 2 eggs
- 125 g self-raising flour
- 1 tsp baking powder
- 30 g good cocoa powder
- 150 g white chocolate
- 227 g tub clotted cream, such as Roddas
- 250 g icing sugar
Tips and Suggestions
Choose good quality cocoa and white chocolate for this recipe. It will
make all the difference, creating an intense chocolate flavour.
When cocoa beans are harvested, they need to be fermented first traditionally using banana leaves. This process intensifies the cocoa flavour. Cheap chocolate producers may skip this process leaving you with a weaker flavour.
1. Preheat the oven to 180C/160C fan/gas 4. Lightly grease and line an 18cm loose-bottomed cake tin.
2. Using a sturdy fork, mash together the butter and brown sugar in a large bowl until they come together into a paste. Add the eggs one at a time, whisking well after each addition.
3. Add the flour, baking powder and cocoa. Stir through until you have a lovely dark cake mix. Roughly chop 100g of the chocolate and add to the mixture along with 100g of the clotted cream. Stir to combine and transfer to the prepared tin.
4. Bake for an hour. Place a tray or some foil on the shelf below as a little of the fat may leak from the tin.
5. Meanwhile, make the icing by combining the remaining clotted cream with the icing sugar. Set aside.
6. Remove the cake from the oven. Leave in the tin for about 15
minutes then tip out onto a cake rack. Cool and cut into 2 using a sharp knife. Sandwich the two halves together using a quarter of the icing. Cover the cake completely with the remaining icing.
7. Grate or curl the remaining chocolate and scatter over the cake.
Recipe provided by Rodda's Cornish Clotted Cream
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