The weekend is the perfect time to indulge in tasty treats, and there’s few things more delicious than a chocolate sponge cake.
Supermarkets all over the country are brimming with chocolatey desserts, but making them at home is far more fun.
Why not whip up Mary Berry’s chocolate sponge cake – available at BBC Good Food – this Saturday or Sunday?
The recipe serves eight hungry chocaholics, so it’s the perfect dessert to impress with at a dinner party. It also makes the ultimate birthday cake.
For added fun, get young grandkids or kids involved in the baking process.
READ MORE: ‘Easy’ recipe for delicious dish Princess Kate may love – ‘vibrant and healthy’
BBC Good Food described the treat as “Mary Berry’s chocolatiest of chocolate sponge cakes”.
“It is super easy to bake and is covered with a rich, dark chocolate ganache.”
The preparation takes between 30 minutes to an hour, and the cooking time another 30 minutes to an hour.
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- 50g/2oz cocoa powder
- Six tbsp boiling water
- Three free-range eggs
- Four tbsp milk
- 175g/6oz self-raising flour
- One rounded tsp baking powder
- 100g/4oz baking spread or soft butter
- 300g/10oz natural caster sugar
For the icing and filling
- 150g/5oz dark chocolate, broken into small pieces
- 150ml/5fl oz double cream
- Three tbsp apricot jam
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1. Preheat the oven to 180C/350F/Gas four and grease and line two 20cm/8in sandwich tins with baking parchment.
2. Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk.
3. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
4. Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.
5. Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.
6. Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large “S” shapes over the cake with a palatte knife to give a swirl effect.
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