Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
oil or melted butter for greasing
175 g Shipton Mill plain white spelt flour
2 level tbsp cocoa powder
1 level tbsp baking powder
175 g unsalted butter, softened
175 g golden caster sugar
3 medium eggs, beaten
1 tsp vanilla extract
3 tbsp milk
140 g chocolate spread
icing sugar to sprinkle
1. Preheat the oven to 180°C/Gas mark 4. Grease and base-line two 20-cm/8-inch sandwich cake tins.
2. Sift the flour, cocoa and baking powder into a large bowl and add the butter, sugar, eggs and vanilla. Beat well with an electric mixer for about 1 minnute until the mixture is smooth.
3. Divide the mixture between the prepared tins and smooth the surface with a palette knife. Bake in the oven for 25-30 minutes or until firm to the touch. Cool in the tin for 2-3 minutes, then turn out and finish cooling on a wire rack.
4. When the cakes are cold, sandwich together with the chocolate spread. Sprinkle lightly with icing sugar and serve.
Added by: Christine L
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.