If you read the recipe for the perfect Victoria sponge, you will know how important it is to weigh things accurately, to get the perfect sponge. This chocolate cake is no different. There is 10g less flour than in the Victoria sponge, but the missing 10g is made up of cocoa powder. An extra 20g cocoa powder paste gives the cake an extra chocolateyness (love that word!).
Ingredients:
225g baking margarine (Stork or Flora)
225g white sugar
215g self raising flour
10g cocoa powder
4 large eggs
20g cocoa powder with warm water
Filling:
300ml double cream
Ganache Topping:
100ml double cream
100g dark chocolate
Start by mixing 20g of cocoa powder with a tiny bit of boiling water to make a smooth paste. Put to one side.
Then whisk the margarine and sugar until light and fluffy. Add the eggs and whisk again and finally add the flour, cocoa powder and the cocoa powder paste and continue to whisk until everything is blended. Tip the mixture into two 2cm round cake tins and bake for around 25 minutes at 180 degrees. The sponges are ready when they start to shrink away from the sides of the tin and are firm to touch. Let the cakes cool on a cooling tray.
To make the double cream filling, simply whisk the cream for 3 or 4 minutes until it starts to go thick. Keep your eye on it and make sure that you don’t over whisk it, as it will be ruined. Sandwich the sponges together with the cream.
The ganache is really simple to make but looks very impressive. Grate the chocolate into a bowl. I know it is a faff and you might end up with chocolate covered fingers, but grating helps it to melt quickly and easily.
Warm the double cream in a pan until it starts to get warm but isn’t yet at boiling point. Then pour the warm cream over the grated chocolate and stir until the chocolate dissolves. Pour this slowly over the middle of the cake and spread to the side with a knife, taking care that it just reaches the side of the cake, so that it drips over.
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