WIN The Ultimate Chocolate Cookbook

Choccywoccydoodah are the infamous Brighton chocolatiers who have spent the last 20 years rocking-out and chocolate-making for anyone and everyone who appreciates their kooky style. Their most recent tv series has had over 2 million viewers worldwide. Celebrity fans of Choccywoccydoodah include Whoopi Goldberg, Jackie Collins, Tinie Tempah, Boy George, Derren Brown and Gok Wan.

Choccywoccydoodah'schocolate geniuses are found in their Brighton-based Mothership, where artists, designers and sculptors create extraordinary confections to commission. Their Flagship store housed in a former tobacco factory just off trendy Carnaby Street in Soho is home to a shop, cafe and secret party room.

Choccywoccydoodah: Chocolate, Cake and Curses is their scrummy new book which celebrates all things chocolate and cake and we have a special sneak preview of their gooey-licious Chocolate Cake.

****Two lucky readers will win a copy of the Choccywoccydoodah Cookbook: Chocolate, Cake and Curses. To be in with a chance of winning just tweet 'Ilovechoccywoccydoodah' to @Grazia_Live

CHOCCYWOCCYDOODAH CHOCOLATE CAKE

Ingredients

200g salted butter, plus extra for greasing

200g golden caster sugar

4 large eggs

100g ground almonds

200g dark chocolate, melted

100g self-raising flour

1 tsp baking powder

50g cocoa powder

250ml double cream, whipped

For the filling and topping

200ml double cream

200g dark chocolate

100g salted butter, chopped

icing sugar, to dust

Method

Preheat the oven to 170° /150° fan oven/325°F/gas mark 3½. Grease and line two 15cm round sandwich cake tins.

Cream the butter and sugar together in a bowl until fluffy. Beat in the eggs and ground almonds. Stir in the molten chocolate.

Sift the flour, baking powder and cocoa together, then fold into the chocolatey mixture, a little at a time. Finally, fold in the whipped cream.

Divide the mixture between the sandwich tins. Bake for 15–20 minutes or until bouncy to the touch.The cake should be sticky. Leave to stand in the tins for 15 minutes then put on a wire rack to cool.

When the cake is completely cool, make the topping and filling.

Break up the chocolate and put it into a heavy bottomed pan with the cream. Heat gently, stirring the two ingredients together until the chocolate has melted and the mixture thickens.

Remove from the heat and cool slightly.The best way to do this is to put it in a clean bowl. Add the butter a knob at a time and beat in. Use to fill and top the cake.

Shake icing sugar over the top.

To vary the flavour of the topping, add alcohol at the point of cooling. Or grate the zest of any citrus fruit into and onto the topping.

Choccywoccydoodah: Chocolate, Cake and Curses is out on 2nd April 2015, £25.....just in time for Easter!