This is the perfect indulgent and sophisticated chocolate cake to serve up this Autumn, super chocolatey but balanced with the intense blackcurrant fruit jam that's not too sweet. It makes an incredibly moreish dessert or treats for those chilly nights.
340g Caster Sugar
5 eggs St Ewe Rich Eggs
300g self-raising flour
40g cocoa powder
Jar of Single Variety Ben Hope Blackcurrant jam
300g icing sugar, sifted
100g cocoa powder, sifted
X 3 tins 8 inch (20cm) diameter
1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease three small sandwich tins then line the base of each tin with baking parchment.
2. Add the Quicke’s Lady Prue Whey Butter and sifted caster sugar to a bowl and beat using an electric whisk until pale in colour. Before adding the eggs and beating carefully.
3. Next add the vanilla essence, then carefully mix in the sifted flour and cocoa powder until thoroughly blended.
4. Divide the mixture evenly between the three tins and level out.
5. Bake in the preheated oven for about 30-40 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. In the meantime, make the buttercream.
6. Whisk together the sifted icing sugar, cocoa powder and the room temperature whey butter to creamy in consistency.
6. Leave cakes to cool in the tins for a few minutes, before using a skewer to press tiny holes throughout the sponge. Then, pour the sugar syrup in and make sure it doesn’t become too soggy. Leave for 15 minutes.
7. Once cool enough, turn the sponges out of the tins, peel off the parchment and finish cooling on a wire rack.
8. When completely cold, spread a third of the buttercream and top with a good dollop of Single Variety Ben Hope Blackcurrant jam and repeat with the second layer.
9. Add the top layer with buttercream and sprinkle with chocolate flakes or blackcurrants.