Chocolate and honey cake with crème de marrons filling (eggless cake)

Ingredients

For the sponge:

90g margarine or unsalted butter

80g unrefined golden caster sugar

3 tblsp runny honey

1 tsp vanilla extract

200ml milk (not skimmed)

185g self-raising flour

20g cocoa powder

2 tsp baking powder

For the filling:

2 heaped tblsp crème de marrons

2 tblsp runny honey

2 tblsp sifted icing sugar

Method:

Preheat the oven to gas mark 5 / 190 celcius

Grease and flour two 23 cm cake tins (I always use butter and ground almonds, and silicone cake tins)

Cream the butter and sugar

Add the vanilla and honey and mix together

In a separate bowl, sift the flour, cocoa and baking powder

Add a third of the dry ingredients, and a third of the milk, and mix thoroughly

Continue until it is all mixed together

Divide between the two tins and smooth flat

Bake for 25-30 minutes, testing with a skewer at 25 minutes

Cool in the tins for 5 minutes

Then transfer to a cooling rack until completely cool

Mix the filling ingredients together until combined

Turn one of the cakes upside down

Spread with the filling

Put the other cake on top

You're done! Congratulate yourself then shove that cake in your mouth!