Rich Chocolate Layer Cake.
Self raising flour.
Demerara Sugar. (If you don't have demerara then castor sugar will do)
Soft butter or margarine.
Chocolate flavoured cake covering.
Before you start, pre-heat your oven to aprox 180 degrees c, and line two cake tins with butter and baking parchment.
Most chocolate sponge cake recipes say to use two eggs and four ounces of flour, sugar ect. But for a deliciously rich chocolatey sponge cake, the best way to weigh out your ingredients is as follows:
Weigh three eggs, then allow the same weight in the other ingredients, for example: My three eggs weighed 6.5oz, so I used 6.5oz of sugar, butter and flour. (After weighing the flour, take out 1.5oz of flour and replace with cocoa powder.)
Cream the butter and sugar together in a large bowl until they are completely mixed and creamy, then add the eggs, one at a time and beat the mixture thoroughly.
Sieve the flour and cocoa powder into the bowl and mix together. (Then make sure your hands are clean and stick a finger in there and have a taste! Yum!)
Divide the mixture between the two pre-lined cake tins and smooth over, place in the middle of the oven and bake for about 20 minutes. Once they have risen stick a skewer into the middle of the cake, if it comes out clean then its cooked, transfer them to a wire rack and leave to cool.
Once both layers have cooled completely, place the bottom layer upside down on a plate and leave the top half face up on the wire rack. Melt a few chunks of cake covering in the microwave and use a knife to spread it over the top layer of the cake, before it hardens add some sprinkles or grated white chocolate.
Shake the can of squirty cream and place a layer of cream over the bottom layer of the cake. Take about four strawberries, quarter them and layer them across the cream, then place the top layer of the cake on top and your done...
No comments yet.