150gplain (dark) chocolatebroken into pieces (5oz)
2tablespoonwater
125gbuttercut into cubes (4oz)
50gmilk chocolatebroken into pieces (2oz)
Instructions
To make the cake
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line the base of a 20cm (8in) deep round cake tin.
Place 50g (2oz)chocolate broken into pieces in a bowl and stand over a saucepan of simmering water. Make sure the base of the bowl does not touch the water. Stir until chocolate has melted. Remove from the heat and set aside.
Beat 250g (9oz) butter and 300g (11oz) caster sugar together for several minutes until very light and fluffy. Beat in 3 large eggs one at a time.
Sift 300g (11oz) flour and 1½tsp bicarbonate soda into the bowl and fold in with a large metal spoon or spatula.
When the flour is almost folded in, add 250ml (9floz) kefir and continue to fold in until all the ingredients are just combined.
Spoon half the cake mixture into another bowl and mix 1 teaspoon vanilla extract into one portion and the melted chocolate and 1 tablespoon cocoa powder into the other.
Spoon the alternate cake mixture into the prepared tin then marble together with a dinner knife. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack to cool.
To Decorate
Once the cake is completely cold. Place 150g (5oz) plain chocolate broken into pieces in a bowl and add 2 tablespoon water and 125g (4oz) butter cut into cubes. Place over a pan of gently simmering water and heat stirring until the chocolate and butter have melted and combined together to form a smooth mixture.
Remove from the heat and allow to cool stirring frequently until thickened into a spreadable consistency. Pour over the cake and spread over the top and sides. Allow to set for about 1 hour.
Break 50g (2oz) milk chocolate into pieces and place in a bowl over hot water. Heat stirring until melted. Pipe or drizzle back and forth over the cake to decorate. Allow to set before serving.
Notes
Store
up to 1 week in and airtight container in a cool place, ideally the fridge. Bring to room temperature before serving.