150g spinneysFOOD Cream Cheese, at room temperature
sprinkles, to decorate
In a bowl, whisk 75g cocoa powder and 175ml boiling water together until smooth. Leave to cool for 10 minutes.
Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm round cake tins.
Put 260g butter and the caster sugar in a bowl and whisk until pale and fluffy. One at a time, beat in the eggs, then stir in the flour and baking powder.
Add the cooled cocoa mixture and stir to combine. Divide the mixture between the prepared tins.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Leave the sponges to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
Meanwhile, make the icing. Melt the dark chocolate in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool completely.
Whisk the remaining 50g butter until pale. Beat in the icing sugar, remaining 10g cocoa powder and the cream cheese. Pour in the cooled chocolate and beat together until thick. Chill for 20-30 minutes.
To assemble the cake, place one sponge on a cake stand. Spread with half the icing then arrange the other sponge on top. Spread the rest of the icing then finish with sprinkles before slicing and serving.