Chocolate sandwich cake

Chocolate sandwich cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

A light, fine-textured chocolate cake flavoured and filled with raspberry jam. The raspberry helps cut the sweetness of the chocolate and also adds a bit of a tang. The cake can be simply dusted with icing sugar or given a chocolate glaze for a fancier touch.

Ingredients

Quantity Ingredient
2 tablespoons cocoa powder
2 tablespoons raspberry jam
125g butter, softened
165g caster sugar
1 teaspoon vanilla essence
2 eggs, lightly beaten
300g self-raising flour, sifted
extra raspberry jam, for filling
sifted icing sugar, to decorate
or Chocolate glaze, to decorate

Method

  1. Preheat the oven to 180°C. Grease two 18 cm sandwich tins and line the bases with baking paper.
  2. Mix the cocoa to a smooth thin paste with a little boiling water. Add the jam and mix in sufficient boiling water to make 3/4 cup. Allow to cool.
  3. Using an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the vanilla, then gradually add the eggs, mixing well after each addition. Fold in the flour alternately with the cocoa and jam mixture.
  4. Spread evenly in the prepared tins. Bake for 25–30 minutes or until the cakes spring back when lightly touched with your finger. Turn out onto wire racks to cool.
  5. Sandwich together with raspberry jam and top with sifted icing sugar or with chocolate glaze.
Tags:
baking
bakery
margaret
fulton
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