RECIPE: Chocolate Sandwich Cake

Time: 45 mins

Servings: For 12 slices

Ingredients:

Sponge:

200g self raising flour

200g butter or margarine

200g caster sugar

4 medium eggs

1 teaspoon of baking powder

50g cocoa powder

Buttercream:

100g softened butter

140g icing sugar

25g cocoa powder

Chocolate chips to decorate

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, cocoa powder and baking powder. 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 4 for 20-30 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 a little longer.

When completely cooled, you can ice the cake.

Cream the butter until soft and smooth.

Add the sifted icing sugar and cocoa powder, beating until smooth.

Paste the top of the bottom layer with a little of the buttercream and sandwich the two sponges together then use the rest of the buttercream to cover the top.

Decorate with chocolate chips.

Pop in the fridge under clingfilm or a cake stand and lid for the icing to stiffen.

Serve!

RECIPE: Almond, Raspberry and Blackberry Squares

Time: 10 mins

Servings: 12 squares

Ingredients:

250g unsalted butter
300g golden caster sugar

3 large eggs
50g ground almonds
1 teaspoon vanilla extract
1 punnet of fresh raspberries
1 punnet of fresh blackberries
1/4 teaspoon of salt
Flaked almonds

Method:

Pre-heat the oven to gas mark 4 or electric equivalent. Grease and line a 10x12 inch baking tray.

Gently melt the butter in a pan. Once thoroughly melted, leave to cool for 5 minutes.

Beat in the eggs, vanilla extract and sugar until smooth.

Add the flour, salt, ground almonds and a handful of flaked almonds then stir in well until smooth.

Pour the mixture into the lined baking tray then place the raspberries and blackberries over the top.

Cook in the oven for 40 minutes cover with foil and cook for a further 20-30 minutes. When done, it will be browned on the outside and a hint of squidge in the middle.
Turn out onto a cooling rack after 20 minutes and carefully remove the baking paper.

Slice into squares and serve with a sprinkle of icing sugar. Delicious warm or cold.

You'll notice I completely forgot to add the flaked almonds!