This is how it's made Devil’s Chocolate Cake

1.     Heat over to 150C fan

2.     Place all cocoa powder and 100g sugar into bowl and whisk in the boiling water until smooth

3.     Melt the Stork with the remaining sugar. Add in the chocolate and slowly melt together

4.     Pour over the sugar mixture, and beat in the eggs and vanilla extract until fully combined

5.     Sieve in the flour, bicarbonate of soda and baking powder and gently fold in

6.     Divide equally between x2 23cm cake tins (lined and greased) and bake for 30 minutes until a skewer comes out clean

7.     To make the ganache, place a bowl above a pan of simmering water and melt both chocolates together with the Stork

8.     Once the chocolate has cooled, whisk in the Elmlea Double a couple of tablespoons at a time

9.     Once the cake has cooked and cooled completely, spread a third of the icing in the centre, sandwich the cakes and then spread remainder of the ganache on top of the cake (and around the sides if preferred)

10.  To truly bring out the chocolate flavour, use our #StorkSecrets and sprinkle a healthy dash of salt

11.  Enjoy!