Time: 10 mins preparation (using a mixer), 40 mins cooking time, 5 mins decorating time
Servings: To make a large cake to serve 14
***You can make a smaller version (so not so thick sponges) by halving all the sponge ingredients and baking on the top shelf at 190 degrees/170 degrees for fan assisted/gas mark 5 for 20 minutes.***
Ingredients:
For the sponge:
400g caster sugar
400g butter
400g self raising flour
8 medium eggs
1 tsp baking powder
1 bag of dark chocolate chips
For the filling and buttercream icing:
Butter cream:
100g butter
140g icing sugar
Vanilla extract
4 tbsp apricot jam
Method:
Cream together the butter and sugar until soft and pale yellow.
Whisk up the eggs and add to the butter and sugar.
Seive in the flour and baking powder.
Add about three quarters of the chocolate chips and mix together until the sponge mixture is glossy and smooth.
Divide the mixture between two greased and lined cake tins (I use the ones with the removable bottoms for ease of turning out).
Bake in the oven on the top shelf at 190 degrees/170 degrees for fan assisted/gas mark 5 for 20 minutes, turn down the heat to gas mark 4 or it's electrical equivalent and bake for a further 20 minutes.
Stick a skewer or a knife into the middle of the cake and if it's cooked, there will be no raw mixture when it s removed. If not put back in the oven for another 10 minutes.
When completely cooled, you can ice the cake.
Cream the butter until soft and smooth.
Add the sifted icing sugar and a couple of drops of vanilla extract, beating until smooth.
Paste the top of the bottom layer and the bottom of the top layer with slightly warmed apricot jam.
Cover the top of the base with some of the butter cream and sandwich the two cakes together.
Now ice the top of the cake with the rest of the butter icing and decorate with the rest of the chocolate drops.
Pop in the fridge under clingfilm or a cake stand and lid for the icing to stiffen.
Serve!
***WARNING: This cake is rich!***
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