Kim-Joy’s super easy chocolate cake (with marshmallow pigs)

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Grease the base and sides of the cake tins with butter, then line the bases with a circle of baking paper.

2. Whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda and salt in a large bowl. Add the milk, vinegar/lemon juice, oil, eggs and vanilla, then whisk again until combined. Add the hot coffee/boiling water and mix until everything is combined. The batter will be thin and runny – this is normal and what you want for a moist cake.

3. Once combined, immediately divide the batter evenly between the prepared tins and bake for 35 minutes until the cake slightly comes away from the sides of the tin and a skewer inserted into the centre comes out dry.

4. Leave the cakes to cool in the tins for 15 minutes, then turn out on to a wire rack and peel off the baking paper. Leave to cool completely.

5. Meanwhile, make the ganache. Put the chopped chocolate and cream into a microwaveable bowl. Heat in 15-second bursts, stirring well each time. Stir in the golden syrup (if using) until combined.

6. Next, make the marshmallow pigs. Take a large marshmallow and, using a little quick icing, stick a mini marshmallow on to the front for the face. To create the ears, use scissors to cut a mini marshmallow in half diagonally, then stick these pieces on with a little more icing. Use pink icing to pipe on the squiggly tail and nose. You can draw the face using a black edible ink pen.

7. Once the cakes are cool, use a sharp or serrated knife to trim off the tops so that they’re level. Set aside the cut off pieces aside for later. Pour a little ganache on to your chosen serving board, then place a layer of cake centred on top. Spread a thin layer of ganache over the cake, then sandwich with the second layer. Generously pour the ganache over the top and sides.

8. To decorate, carve into the cake to create a slide or a muddy lake (or anything you like). Use the reserved cake cut-offs to build height, using ganache to stick it all together. Cover everything in more ganache, then decorate with the marshmallow pigs.

9. Store in an airtight container at room temperature for around 3 days. It will keep for longer in the fridge, but will taste best at room temperature.