INGREDIENTS
3 eggs large room temperature
175 grams self-raising flour
1 1/2 tsp baking powder
200 grams granulated sugar
175 grams butter room temperature
50 grams cocoa powder unsweetened
4 tablespoon boiling water
FROSTING
150 ml heavy cream
150 grams dark chocolate
5 tablespoon apricot jam
Icing sugar
COOKING METHOD
COOKING METHOD
1. Preheat the oven to 180C. Grease and line two 18cm sandwich cake tins.
2. In a large bowl with an electric beater cream the butter and sugar together until light and fluffy. Add in the the 3 eggs one by one beating well after each addition. Now add the flour and baking powder and beat until the mixture is smooth.
3. In a small bowl place the cocoa powder and boiling water and mix the two together to form a paste. Mix the cocoa paste into the well beaten smooth butter-sugar-flour-egg mixture.
4. Now pour the prepared cake batter evenly between the two prepared cake tins,
2. In a large bowl with an electric beater cream the butter and sugar together until light and fluffy. Add in the the 3 eggs one by one beating well after each addition. Now add the flour and baking powder and beat until the mixture is smooth.
3. In a small bowl place the cocoa powder and boiling water and mix the two together to form a paste. Mix the cocoa paste into the well beaten smooth butter-sugar-flour-egg mixture.
4. Now pour the prepared cake batter evenly between the two prepared cake tins,
5. Bake for about 20-25 minutes until
the cakes when touched is springy.
6. Cool the cakes in the tin then remove on a wire rack and allow the cakes to cool completely before frosting them.
6. Cool the cakes in the tin then remove on a wire rack and allow the cakes to cool completely before frosting them.
7. To make the frosting, place the cream and chocolate together in a bowl.Plce this bowl over a pan of simmering water (in a double boiler) and stir gently till the chocolate has melted. Keep aside to cool for 3-5 minutes.
8. Now spread a layer of the apricot jam evenly over the top of the two baked chocolate cakes.
9. Use one-third of the prepared chocolate cream frosting to spread over one of the apricot jam-topped cakes.
10. Join the two chocolate cakes together, so that the frosting is sandwiched in the middle.
11. Spread the remaining frosting over the top of the chocolate cake in a swirl –like pattern.
12. Dust with icing sugar before serving
