Chocolate cake







Cook Time

65-70 Min


For the wontons

  • 100g/4oz butter, softened
  • 100g/4oz caster sugar
  • 50g/2oz icing sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 75g/3oz blackberry jam
  • 150g/5oz self-raising flour, sifted
  • 50g/2oz cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 225ml/8fl oz milk

For the chocolate butter cream

  • 50g/2oz dark chocolate (at least 70% cocoa solids), broken into small pieces
  • 25g/1oz butter
  • 3 teaspoons double cream
  • 3 teaspoons icing sugar, sifted
  • Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a 20cm/8in square cake tin, and line with greaseproof paper.
  • 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.
  • 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.
  • 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.
  • 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.
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