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1
Begin the recipe by preheating your oven to 170°C / 340°F Gas mark 3.
2
Grease two 20cm / 8” sandwich cake tins, and line the bottoms with greaseproof/parchment paper.
3
Add the butter and caster sugar to a bowl, and cream together using a spatula, to a smooth light in colour paste.
4
Whisk in the eggs 1 at a time (make sure your eggs are at room temperature).
5
Add the milk and the vanilla extract, and whisk them in.
6
Sift in the flour, salt, cocoa powder, and baking powder and gently fold it into a smooth batter using a spatula, do not over mix.
7
Divide the batter equally into the 2 prepared cake tins, and get them into the preheated oven and set your timer for 25 minutes.
8
Break the chocolate into small pieces and put them in a bowl.
9
Add the cream to a small saucepan, place on a low to medium heat on the hob, continually stirring, bring the cream to the point just before boiling.
10
Once hot, pour the cream over the chocolate, leave for 30 seconds, the stir until the mixture is all combined, you should have a rich, smooth and silky ganache.
11
Cover the bowl and place in the refrigerator for 30 minutes.
12
Check the cakes after the timer goes off, use a cocktail stick to test in the cake is done, if it comes out clean, the cake is done, if not give it a couple of more minutes.
13
Place the tins on a wire rack for 10 minutes,
14
After the 10 minutes, remove them from the tins, gently peel off the parchment paper, and allow them to completely cool.
15
Once they are cool, place one of the sponges on a serving plate topside down.
16
Spread the jam over the cake, staying shy of the edges.
17
Now take your ganache from the fridge and spread a quarter of it over the top of the jam, gently spread it out.
18
Place the top sponge over the bottom one, top side up this time, and line it up with bottom one, gently press it down.
19
Add the rest of the ganache to the middle of the sponge, working from the centre, start to spread it out.
20
Let if fall over the edges of the cake, using a spatula carefully spread over the sides.
21
Any that falls on the plate can be cleaned up later, using your spatula and a moist piece of kitchen paper.
22
To decorate the top of the cake, you can grate some chilled white chocolate over it, use a fine grater for this.
23
It is now ready to slice and serve.
24
Enjoy.
Method
Ingredients
The Sponge Mix:
210g / 7½oz Unsalted Butter (Room temp)
210g / 7½oz Caster Sugar
200g / 7oz Selfraising flour
30g / 4tbls Cocoa powder
4 Large eggs (Room temp)
4g / 1tsp Baking powder
6mls / 1tsp Vanilla extract
30mls / 2tbls Milk
Pinch of Salt
3 or 4tbls of a jam of your choice
Grated white chocolate for decoration
The Chocolate Ganache:
300mls Double or Heavy cream
150g / 5½oz Dark or bitter sweet chocolate
150g / 5½oz Milk chocolate
20cm Non stick Sandwich Tin
Double food grater
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
FEATURED PRODUCTS
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