This is my incredibly popular chocolate cake recipe which is likened to the Bruce cake from Matilda! This recipe includes the tray bake measurements for the sponge with a caramel and nut topping, you can also create this cake in 2 x 8” round cake tins should you wish. This recipe is perfect when served at room temperature or heated enough to allow the ganache to melt in to a sauce which is beautifully accompanied with lashings of either double cream or a scoop of vanilla ice-cream.