Chocolate cake with cream cheese filling

Preheat the oven to 180°C (160°C, 350°F, gas mark 3). Grease two 20cm/8 inch sandwich tins and line with greaseproof paper.

Cream the butter, molasses sugar and oil until well blended. Gradually beat in the eggs, adding a little flour as well each time. Sift the remaining flour and cocoa into the mixture and fold in carefully. Divide the mixture evenly between the two tins and bake for 30-35 minutes.

To make the cream cheese icing break up the cream cheese with a fork and work in the lemon juice. Gradually beat or whisk in the muscovado sugar until the mixture is soft and creamy.

Once cooked, turn out the cakes on to a wire rack to cool and sandwich the cakes with cream cheese icing.

To make the chocolate topping, melt the chocolate and cream together in a saucepan stirring until smooth. Leave to cool and thicken up then using a palette knife spread the topping onto the cake using a circular motion.