Preparation time is 40minutes
Cook time is 30minutes
Total time is 1hours 10minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 175grams unsalted butter, softened
- 175grams caster sugar
- 3 eggs, lightly beaten
- 150grams self-raising flour
- 100grams plain chocolate (for the topping)
- 100grams milk chocolate
- 3/4 cup double cream, at room temperature
- 3tablespoons cocoa powder
- 1/2teaspoons baking powder
Description
This is a light, chocolate sandwich cake and sometimes only chocolate cake will do - especially at party time.
Method
Step 1 of 4
Grease two 20cm round, non-stick cake tins and line the bases with baking parchment. Cream the butter and sugar together in a bowl until they are light and fluffy. Gradually beat in the egg.
Step 2 of 4
Preheat the oven to 180°C (Gas 4). Sift the flour, cocoa powder, and baking powder into the bowl and fold them into the creamed mixture. Divide this between the tins, smoothing the tops with a palette knife. Bake for 20-25 minutes, or until firm, then turn out onto a wire rack.
Step 3 of 4
Break both the chocolate bars into a bowl and gently melt them over a pan of simmering water. Remove the bowl from the pan. Allow to cool for 5 minutes, then stir in the cream and leave to thicken for a few minutes.
Step 4 of 4
Make sure the cakes are cool before putting on the topping. Put one cake on a serving plate and spread one-quarter of the topping over it. Put the other cake on top and spread the rest of the topping over the top and sides until the cake is evenly coated. Leave to set.
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