Sift the flour, cocoa, baking powder and bicarbontate of soda. Add all
the other sponge ingredients and whisk to a smooth consistency. Divide the
mixture equally between two 8" sandwich tins. Cook in a pre-heated
oven at 170C, 325F or Gas Mark 3 for 20-25 minutes.
Once cooked (soft but nearly firm) remove from the oven and allow to rest for
10 minutes. Turn out and allow to cool on wire trays.
Make the filling by melting the chocolate in a basin over hot water.
Add the double cream and stir well. Add the butter and remove from the
heat. It will thicken as it cools.
Spread over one of the sponge cakes. Spread on top the whipped cream
and sandwich together.
The pudding is excellent served with a made custard