An all in one chocolate cake– a deliciously naughty icing too!
6 tablespoons boiling water
4 tablespoons milk
175g self-raising flour
1 level teaspoon baking powder
100g baking spread or soft butter
300g natural caster sugar
For the icing and filling
150g Bournville chocolate broken into small pieces
150ml pouring double cream
3 tablespoons apricot jam
Pre-heat the oven to 180ºC/160fan/Gas 4. Grease 2 x 20cm/8” sandwich tins and base line with baking parchment.
First measure the cocoa and boiling water into a large bowl, mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be made in a processor but be careful not to over whisk. Divide the cake mixture between the prepared tins.
Bake in the pre-heated oven for about 25-30 mins until well risen and shrinking away from the sides of the tin and springy to the touch.
For the icing and filling measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for approx 10 mins until melted – stirring from time to time. Set aside and allow to become cold and almost set.
When baked, leave for 10 minutes to cool a little. Carefully remove from the tin on a wired rack and allow to cool completely. Spread the tops of each cake with apricot ham. Fill the cakes with half the icing and spread the remainder on top. Take a small palette knife and make a pretty swirl pattern on top– dust with icing sugar and enjoy!
Recipe credit: Mary Berry
Photo Credits : Paul Gregory Photography
Food and Kindness, The Sobell House Cook Book