Chocolate cake
Ingredients
14
Steps
5
Serves
10
Cook Time
65-70 Min
Ingredients
For the wontons
For the chocolate butter cream
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Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square cake tin, and line with greaseproof paper.
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Cream the butter and sugars in a small bowl with an electric beater until light and fluffy. Add the eggs gradually, beating thoroughly after each addition. Beat in the vanilla and jam. Transfer to a large bowl.
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Sift together the flour, cocoa and bicarbonate of soda. Using a wooden spoon, fold the flour mixture into the butter alternately with the milk. Stir until the mixture is just combined and almost smooth.
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Pour into the prepared tin, and smooth the surface. Bake for 45 minutes until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave in the tin for 15 minutes before turning onto a wire rack to cool completely.
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To make the butter cream, stir the ingredients in a small pan over a low heat until smooth and glossy. Spread over the top of the cooled cake using a flat-bladed knife. Allow to set.