I made this recipe when I was in school, it’s from a kids cookbook and has since become one of my trusted recipes. The cake is a simple sponge with a chocolate ganache icing. I’ve added fruit on top because fruit makes any dessert look spectacular.
For the cake:
- 3 beaten eggs at room temp
- 175g unsalted softened butter
- 175g caster sugar
- 150g self-raising flour
- 3 tbsp cocoa powder
- 1/2 tsp baking powder
For the icing:
- 100g milk chocolate
- 100g dark chocolate
- 200ml double cream at room temp
- Grease the 20cm cake tins and line the bases with baking parchment.Preheat oven to 180°c
- Cream the butter and sugar together in a bowl until light and fluffy. Gradually beat in the egg.
- Sieve the flour, cocoa powder , and baking powder into the bowl of creamed butter and sugar and then fold the dry ingredients into the creamed mixture.
- Divide the mixture equally between the two greased and lined cake tins, smoothing the tops with a palette knife. Bake for 20-25 mins or unti firm. Take care not to overbake the cakes or they will become dry.
- Turn the cooled cakes out onto a cooling rack. Break the plain and milk chocolate into a bowl and gently melt them over a pan of simmering water.
For the icing:
- Remove the bowl from the pan. Allow the chocolate to cool for 5 mins and then stir in the cream. Leave the mixture to thicken for a few minutes.
- Make sure the cakes are completley cool before putting on the topping. Put one cake on a serving plate and spread a quater of the topping over it.
- Put the other cake on top and spoon over the rest of the topping. Spread it over the top and the sides until the cake is evenly coated. Leave to set.