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This is one of our favourite recipes, a lovely, rich cake, ideal to bake for Valentine's Day or Mother's Day
Use organic ingredients where possible, as it always tastes better.
The mixture can also be shared between cupcakes and served with whipped cream, strawberries and blueberries
Chocolate Sponge
100g of plain chocolate
240ml milk
275g soft brown sugar
2 medium eggs
100g butter softened
175g of plain flour
1 tsp baking powder
Filling
100g cream cheese
125g icing sugar
1 teaspoon vanilla extract
25g butter softened
Line 2 x 15 cm cake tins with foil
In a saucepan, heat half the milk and half of the sugar. Then add the chocolate - stirring until the chocolate has melted - and remove from the heat.
Mix the softened butter and the sugar together until creamy mixture achieved.
Beat the eggs and add to the mixture
Slowly add the flour and the cold milk followed by the warm ingredients to create a very runny, smooth mixture.
Split the mixture between the two the tins, bake at 20-25 mins at 190C/gas mark 5
Leave to cool in the tins
For the filling, mix together softened butter, icing sugar, vanilla essence and cream cheese until a smooth mixture is achieved. Then spread on the top of one of the sponges and top with the second sponge.
Sprinkle the top with a little icing sugar and enjoy.
Try it with a serving of blueberries and strawberries. |
