INGREDIENTS
400 mls
double cream
400 gs
chocolate
115 gs
butter
40 gs
chocolate
2
eggs
75 gs
caster sugar
115 gs
self-raising flour
100 mls
buttermilk
1 tbsp
deep food colouring
1 tsp
vanilla extract
80 gs
butter
175 gs
caster sugar
2
eggs
150 gs
flour
2 tbsps
cocoa powder
1 tsp
bicarbonate of soda
1 tsp
white wine vinegar
1 serving
little vegetable fat
25 gs
renshaw ready to roll icing
10 gs
renshaw ready to roll icing
1 serving
garnet magic sparkles
1 serving
jade magic sparkles