Nigel Barton serves up a Curly Whirly cake for Simon Mayo and his team on Radio 2 Drive Time.

Nigel says: “Serve it from the fridge and reduce the sugar content the next time you make it if you find it to be too sweet.”

The ingredients chocolate sponge are: 250ml milk, 275g light soft brown sugar, 100g dark chocolate (54% cocoa solids), 175g plain flour, 1 tsp baking powder, 30g cocoa powder, 100g salted butter and 2 medium eggs, lightly beaten.

For the cream cheese frosting: 200g full-fat cream cheese, 400g icing sugar, the seeds of ½ a vanilla pod or ½ tsp vanilla extract and 50g unsalted butter.

To make the cake, preheat the oven to 190C.

Line two 17cm sandwich tins with foil or baking parchment.

Heat half the milk & half the soft brown sugar together in a saucepan until the sugar has dissolved, then add the chocolate & stir over a low heat until melted. Remove from the heat and leave to cool slightly.

Sift the flour, baking powder and cocoa powder together then set aside.

Put the butter in a large bowl, add the remaining sugar, beat together until light and fluffy, using an electric mixer. Gradually add the beaten eggs, alternating each addition with a tablespoon of the flour mixture to prevent it splitting.

Fold in the rest of the flour, followed by the remaining milk, then add the still-warm chocolate milk and mix until smooth.

Divide the mixture between the two lined tins and bake for 20-25 minutes, until risen and firm to the touch. Remove from the oven and leave to cool in the tins.

Once cooled, turn the cakes out of their tins and sandwich them together with about a quarter of the frosting mix. Spread a thin layer of frosting over the top and sides to bind any crumbs and then leave to set in the fridge for an hour.

Coat with the remaining frosting, smoothing it with a palette knife. Sprinkle with chocolate flakes or put the melted chocolate in a parchment piping bag and pipe patterns on the cake.