Posted by: Lisa UK 08-10-99 1:04 AM
Chocolate Cake
2 oz cocoa sifted
6 tbs. boiling water
3 eggs
4 fl oz milk
6 oz self raising flour
1 rounded tsp baking powder
4 oz soft margarine
10 oz caster sugar
Icing/Filling
3 tbs. apricot jam
5 oz plain chocolate
1/4 pint double cream
Preheat oven to Gas 4 and position shelves in middle of oven so both sponges can bake evenly at same
time.
Line two 8 inch greased round pans with lightly buttered circles of greaseproof paper.
Place cocoa in a food processor or mixer, set machine in motion and carefully spoon in boiling water.
Blend for two minutes , then scrape down sides of bowl and add remaining cake ingredients.
Process again until mixture has become a smooth, thickish batter.
Divide equally between prepared pans and bake for 25-30 minutes until cakes are risen, fairly firm in center and show signs of shrinking away from sides of tin.
Remove from oven and leave them to cool and firm up in their tins, on a wire rack for 5 minutes.
Then turn out each cake onto a oven gloved hand, peel off paper, then flip back onto wire rack to cool.
Filling.
Warm jam and spread over one of cakes.
If putting a topping on, divide warmed jam over both cakes.
Combine chocolate and cream in a heatproof bowl over a pan of boiling water or a bain marie.
Stir until chocolate has melted.
Leave to cool until it is on point of setting and then spread over one of cakes.
Place cakes on top of one another then spread remaining chocolate mix on top of cake and swirl.