Bonjour readers! This recipe to share is one I think is a great alternative to other shop bought chocolate cakes; the texture was wonderful and rich with the lovely icing. I actually gave this as a gift to a lady who left my mum’s work recently, and so was for her leaving party.
In essence, it’s like a Victoria sponge but chocolate! So it’s a good thing to make when you need a quick fix-cake that won’t cost the earth both ingredients-wise and time-wise. I enjoyed making it; all it involved was adding to a bowl, beating together and baking. The icing was a case of just melting down the chocolate and butter and hey presto, cake is ready! I would advise just leaving it to cool down a bit more before peeling off the parchment, as it can take some of the sponge with it!
- 50 g cocoa powder, sifted
- 6 tbsp boiling water
- 3 large eggs
- 50 ml milk
- 175 g self-raising flour
- 1 tsp baking powder
- 100 g softened butter
- 275 g caster sugar
For the icing and filling:
- 3 tbsp apricot jam
- 150 g plain chocolate (33-39% cocoa solids)
- 150 ml double cream
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease (2 tins if you have them) 8″ sandwich tin(s) and line the base with baking parchment.
- In a bowl, blend the cocoa powder and water; then add the remaining cake ingredients, beating until the mixtures becomes smooth and thick. Divide your chocolate fudgy mix between the tins (or leave the other half in the bowl until ready to bake the 2nd cake) and level the surface.
- Bake on the top shelf of the oven for 30-35 minutes or until well risen and a skewer comes out clean. Allow to cool in the tin for about 5 minutes, then turn out onto a wire rack and peel off the parchment – leaving to cool completely.
- You can reuse the parchment, place it back into the tin and pour the cake mix for the second cake into the tin and cook for the same amount of time as before; repeating step 3.
- For the icing, warm the apricot jam in a small saucepan and stir until loose; spread a little over the base of one cake and the top of the other (WARNING: THIS GETS STICKY!).
- Break the chocolate into pieces and heat gently with the cream in a heatproof bowl set over simmering water; this will take around 10 minutes, stir occasionally.
- Remove from the heat and stir the chocolate to make sure it is completely melt-y (don’t try jumping into the bowl because it’ll just get far too messy, RESIST!). Leave to cool until it is at the point of setting then spread on top of the apricot jam on both cakes. To speed up this process, you can put the bowl into a sink with cold water (1/8 full, you want it to come up 1/2 way on the bowl). Avoiding getting the water into the mix, stir until the chocolate begins to thicken.
- Sandwich together, using a palette knife to smooth the icing on the top. Make sure it is left in a cool place until ready to serve – I avoided the fridge as it can cause the chocolate to lose it’s shine.