For the cake

  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 125g dark chocolate
  • 100ml Just Rapeseed Oil
  • 100ml water
  • 2 eggs
  • 1 tsp vanilla essence
  • 405g  Light Condensed Milk
For the topping
  • 75 g butter, at room temperature
  • 1 tbsp cream
  • 1 tsp vanilla extract
  • 175 g icing sugar
  • 1 tbsp cocoa powder


You will need 2 x 8 inch cake tins.

Preheat oven to 180C (160C with fan) Gas mark 4.

Sieve the flour and bicarbonate of soda together in a large bowl. Place the dark chocolate in a microwave safe bowl and microwave, for 30 seconds or until melted. Add the Just Rapeseed Oil, water, Light Condensed Milk, eggs and vanilla to the melted chocolate and stir until smooth.

Make a well in the middle of the flour and then pour in half the chocolate mix. Stir well, then add the other half and mix till smooth.

Pour the mixture into 2 prepared 8 inch cake tins and bake for 25 minutes or until a skewer to the centre comes out clean

To make the butter cream:

Beat the butter, cream and the vanilla extract until very soft.

Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added.

Continue to beat until very soft, then whisk the mixture until it is light and fluffy