Preparation:

Preheat the oven to 180°C/350°F/Gas 4. Brush a 15 x 25cm baking tray with  butter to lightly grease, then sprinkle with a pinch of plain flour.

Cake mix: in a wide pot melt the butter and the margarine over a low heat. Once butter is melted add sugar and stir until well combined. Next add the honey, plum jam, all the spices and cocoa powder. Keep stirring over low heat until everything is melted together. Take the cake mix off the heat and leave to cool for approx. 20min.

Meanwhile, place egg whites in a clean, dry bowl. Use an electric mixer to beat until stiff peaks form. Gradually add egg yolks and beat until stiff peaks form.

Now add soda, milk and egg mix to your cooling cake mix. Quickly stir the mix until foamy, then slowly fold the flour into the mix. 

Transfer the cake mix into the tin. Bake at 180°C for 45-60 minutes. After 45 minutes check if cooked with a wooden stick, then bake accordingly. Once ready, take it out of the oven and allow to cool for a couple of hours. When your cake is completely cold slice it in half lengthways.

Build the cake by spreading the first sponge with jam and sandwich the second sponge on top.

Icing: Add butter, cream, sugar and finely chopped chocolate into a small pot and heat until melted, occasionally stir (Don’t boil).

Pour the hot icing on to the cake and allow it to cool.

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Enjoy!