If you're still swimming in a deluge of Easter chocolate, and are looking for something to bake on this Bank Holiday Monday, then search no further! In anticipation of the long weekend, I hit the kitchen on Friday to road test a new addition to my recipe repertoire in the shape of Mary Berry's Definitive Chocolate Cake from BBC Food. Considering it's been a little while since I've had time to indulge in any baking, I was expecting it all to end in disaster, but was pleasantly surprised with the results- all pulled together in just over an hour!
Mary Berry's Definitive Chocolate Cake
For the sponge: 225g unsalted butter, 225g caster sugar, 4 free range eggs, 220g self raising flour, 50g cocoa powder, 2 tsp baking powder
For the filling: 4 tbsp apricot conserve (or a jam of your choice- I used some quince jam from Honey & Co), 300ml whipping cream, decorations of choice
1) Preheat the oven to 180 degrees fan.
2) Mix the flour, butter, sugar, eggs, cocoa powder and baking powder in a large bowl until the ingredients are well combined.
3) Split the cake mixture evenly between two lined and greased sandwich tins- standard size of 20cm, loose bottomed is perfect. Level off using the back of a spoon.
4) Pop the tins into the oven and bake for 30 minutes, checking regularly and turning. The sponge is ready when it springs back when touched.
5) Once cooked, take the sponges out of the oven and leave to cool in their tins on a cooling wire.
6) When sufficiently cooled, take the cakes out of their tins and turn out onto the wire rack. Allow to cool completely.
7) Whip the cream and prepare the jam for sandwiching the sponges together.
8) Layer the cakes on a serving plate, spreading the cream and the jam in between each sponge.
9) Decorate as you choose- I used the remaining cream and spread it across the top of the sponge using a palette knife, finishing with some chocolate decorations and crushed biscuits.
10) Serve and enjoy!
Have you tried any new bakes recently?
(Image credit: Sarah Farrell, please do not reproduce without permission.)