Chocolate and lime double crumble cake

One crumble topping isn’t enough- a thick chocolate layer in the middle and on top is what makes this cake extra special. My twin sister, Abbie, said I needed to write more recipes with chocolate so there you go sis.

Ingredients:

For the crumble:

• 220g plain flour

• 1/4 tsp fine sea salt

• 30g cocoa powder

• 100g light brown sugar

• 125g unsalted butter, cubed, soft

• 2-3 tbsp whole milk

For the cake:

• 175g unsalted butter, soft

• 200g caster sugar

• Zest of 2 limes

• 1/2 tsp vanilla extract

• 3 medium eggs

• 200g sour cream

• 300g self raising flour

• 1/4 tsp fine sea salt

• 100g dark chocolate, roughly chopped

Method:

1. For the crumble- whisk together the plain flour, salt, cocoa powder and brown sugar until there are no lumps. Rub in the butter until there are no large cubes and the mix resembles chunky bread crumbs. Stir in the milk to form a loose crumble. Cover and chill in the fridge until later.

2. For the cake- preheat the oven to 180c/160c fan. Grease and line a 9 inch round cake tin.

3. In a large bowl, cream the butter, sugar, lime zest and vanilla until fluffy and light, about 5 minutes. Add the eggs one by one, mix until incorporated and add the sour cream and whisk for a few seconds to combine.

4. Whisk together the flour and salt. Fold this into the butter mixture along with the chocolate.

5. Pour half of the mix into the tin, followed by half the crumble then the remaining cake mix topped with the last of the crumble. It will seem like a lot of crumble but that’s all good!

6. Bake for 55 minutes- 1 hour until golden and a skewer inserted in the middle comes out clean.

7. Allow to cool before removing from tin. This cake will keep well for up to three days in an airtight container.