Ultra Chocolate Cake Recipe

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Hi guys! If you would like to see how I made this cake, read on😋 

  

Ingredients:

For the cake;

•Three Large Eggs

•175g (6 oz) self-raising flour

•175g (6 oz) caster sugar

•175g (6 oz) softened butter

•1 and 1/2 level tsp baking powder

•40g (1 and 1/2 oz) cocoa powder

•4 tbsp boiled/hot water 

For the Ganache icing;

•150ml (5fl oz) double cream

•4 tbsp apricot Jam

•150 grams plain chocolate

*and 2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper

Method;

1) Preheat your oven to 180ºC/gas mark 4

2) Beat together the Butter, Sugar, (I prefer to do them two first, creaming them) and then the Eggs, Flour and Baking Powder until it's all nice and smooth, in a large mixing bowl. (You can also use an electric mixer)

3) Put the Cocoa into a separate mixing bowl and add the Water, little by little, to make a stiff paste (for me it was REALLY stiff!)

4) Add this to the original Cake Mixture and mix this all together, to get rid of any lumps! 

5) Turn this into the prepared tins, and then smooth over the top of each one to make sure it's all nice and even

6) Bake your cakes in the oven for 20-25minutes, or until they are springy to touch, and come out clean when you prod them with a skewer

7) Leave them in their tins to cool, before turning them onto a wire rack. Make sure they are completely cool before icing them! 

8) To make the icing; Melt the Chocolate and the Double Cream in a bowl over a pan of hot water, slowly. Or you could even heat it gently in a microwave for 1 minute (on a 600W microwave) 

9) Stir this until it's melted, and whilst waiting for this to slightly  cool, spread the Apricot Jam on the top of each cake 

10) When the Ganache has thickened slightly (cooled) spread half of it on the top of one of the cakes, and the other half on the top of the other cake 

11) Then place the other cake on top of the 'base' cake, and if you want, dust with icing sugar! 

12) Voila!