Juliet Sear showed how to make the Bruce Bogtrotter chocolate cake on This Morning to celebrate 25 years of Matilda.

The ingredients for the frosting are: 450g dark chocolate chips, or finely chopped chocolate, 330g double cream, 120g salted butter and 180g icing sugar, sifted.

For the sponge cake: 275g dark chocolate (70-72%), 275g salted butter, 350g light brown Muscovado sugar, 4 medium eggs plus 2 yolk, 2 tsp vanilla extract or bean paste, 125ml soured cream, 250g self raising flour and 50g cocoa powder.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.