It was Dan’s birthday yesterday. He’s reached the grand old age of 26, and I couldn’t let the day pass without baking him a birthday cake. He wanted fruit, but I fancied making a chocolate cake, so we met in the middle with a fruity chocolate cake, minus cream as it doesn’t agree with him, topped off with a chocolate ganache!
If you like moist cakes, this recipe is for you. The sponge is rich and full of flavour. To make it you’ll need:
225g plain flour
350g caster sugar
80g cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1 tsp vanilla extract
180 ml boiling water
Any fruit preserve
100g milk or dark chocolate
2 tbsp soured cream
Icing and fruit to decorate
1. Pre-heat the oven to 180 degrees and grease and line 2 round 20cm baking trays (I used disposable ones).
2. In a large mixing bowl, combine all of your dry ingredients. Whisk your eggs into your milk and pour into your mixing bowl, along with your vegetable oil. Once combined you should have a thick mixture.
3. Pour in your water bit by but until you have a runny consistency, ideally with an electric whisk – this should take a few minutes.
4. Equally divide your mixture into your baking trays and bake on the same shelf for 30-40 minutes, or until your cake tester comes out clean.
5. Leave on a wire rack and leave to cool fully, before turning out.
6. Spread a good few tablespoons of your chosen preserve on your bottom layer and place on your top layer. To make your topping, melt your chocolate over a boiling pan of water (being sure that the bottom of your bowl, which should ideally be glass or metal, isn’t touching the water), spoon in your soured cream and leave to cool for a few minutes.
7. Spread onto the top of your cake and leave to cool fully before adding an additional decorations, such as icing or fruit.
8. Serve and enjoy!
What’s your favourite chocolate sponge recipe?
Hayley Jayne xx