Ingredients
- 100 g Dark Chocolate, chopped
- 125 g Butter, at room temperature, chopped
- 1 cup Caster Sugar
- 1 tsp Vanilla Essence
- 3 Eggs
- 1 cup Self-Raising Flour, sifted
- 1/3 cup Cocoa Powder
- 1/2 cup Ground Almonds
- 1/3 cup Raspberry, Strawberry or Apricot Jam
- Frosting
- 3/4 cup Thickened Cream
- 200 g Dark Chocolate, chopped
Details
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat oven to 170°C or 150°C fan.
Step 2
Grease a 22 cm (base measurement) round cake tin and line base with baking paper.
Step 3
Warm chocolate and 1 cup water in a small saucepan over low heat, then stir until chocolate has melted and mixture is smooth. Let it cool slightly.
Step 4
Using an electric mixer, beat butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after each addition. Stir in sifted flour, cocoa, ground almonds and chocolate mixture.
Step 5
Pour into prepared tin. Bake for 1 hr, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 mins. Turn out onto a wire rack to cool completely.
Step 6
To make the frosting, warm the cream and chocolate in a small saucepan over low heat. Stir until chocolate has melted and mixture is smooth.
Step 7
Refrigerate for 1 hr, stirring occasionally for even cooling, until mixture is consistency of thickened cream. Check regularly so it doesn't become too firm to spread.
Step 8
Transfer cake to a serving plate, upside-down for a smooth, flat top. Carefully cut cake in half horizontally, and spread base with jam. Replace top.
Step 9
Spread top and side of cake with frosting, and leave to set.
You can serve this with fruits of your choice and cream.
For mine, I did a double layer.
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