Nicky Ryan
Ingredients
Method
1.
Preheat oven to 160°C. Grease the base and sides of two 20cm springform tins and line with baking paper. Put butter, vanilla, brown sugar and white sugar in the small bowl of an electric mixer and beat until pale and creamy.
2.
Add eggs, one at a time, beating between additions until just combined. Transfer mixture to a large bowl. Pour warm milk into a separate bowl and sift cocoa over the top. Whisk until combined and smooth.
3.
Add cocoa mixture to cake mixture. Sift flour and bi-carb over the top and whisk until combined and smooth. Pour ⅔ of the mixture (this should weigh 1kg) into one tin and smooth the surface, then pour the remainder in the other tin.
4.
Bake together for 1 hour, removing smaller cake after 30-35 minutes or until a skewer comes out clean when inserted in the centre. Allow to cool on a wire rack for 30 minutes before releasing tin. Cool completely.
5.
To make milk chocolate cream; put chocolate in a large heatproof bowl over a saucepan of simmering water, making sure bowl doesn’t touch water. Stir until melted. Cool. Beat cream cheese in a large bowl of an electric mixer until smooth. Gradually add icing sugar, continuing to beat until combined. Scrape down sides of bowl regularly.
6.
Stir in cooled chocolate and cream until combined. Refrigerate 45 minutes or until firm enough to spread. Cut larger cake in half horizontally. Put one layer on serving plate and spread about ¼ of the cream mixture, leaving a 1cm border to allow for spreading when other layers are placed on top.
7.
Repeat with remaining layers and cream. Spread remaining cream around the sides of cake. Sprinkle with grated chocolate. Refrigerate for 1 hour or until firm. Allow to sit at room temperature for 15 minutes before serving.
