This chocolate cake of mine is easy to bake and tastes delicious!
Ingredients:
225g Stork with Butter, softened, plus extra for greasing
225g/ Caster Sugar, plus extra for sprinkling
4 free range med Organic Eggs
200g Self Raising Flour
2 tsp Baking Powder
50g Ghirardelli Chocolate Cocoa Powder
Filling:
4tbsp Good quality Apricot Jam
300ml Whipping Cream, lightly whipped
Method:
Preheat the oven to 180C. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking parchment.
1. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also use a wooden spoon.)
2. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
3. Bake for 25-30 minutes. The tops of the cakes should spring back when pressed with a finger.
4. Leave the cakes to cool in the tins for 10 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
5. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar or Icing sugar.
Comments