Chocolate Cream Sponge Food

MARY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
• Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
• Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
• Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
• Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

EASY CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
• In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
• Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
• Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
• Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
• On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
• To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
• Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
• Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

DEVONSHIRE CHOCOLATE SPONGE

Steps:

• Preset oven to 190C (375F).
• Grease two 18cm (7 inch) sponge tins.
• In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
• Add eggs and mix until combined.
• Into a separate bowl sieve flour, cocoa, baking powder and coffee.
• Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
• Beat until combined.
• Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
• When cooked, remove from oven and turn carefully onto racks to cool.
• Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
• Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
• With electric beaters, cream the ingredients (this won't take very long).
• Cover and place topping/filling into the refrigerator until cake is completely cool.
• Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
• When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
• Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.

CHOCOLATE CREAM SPONGE

Steps:

• Preheat your oven to 180c / 350F and prepare 2 x 18cm (7") cake tins.
• Beat together the sugar and butter until evenly creamed. Slowly add pre-beaten eggs and a little of the flour while still beating.
• Sift in the cocoa powder and remaining flour, folding until all ingrediants are combined. Pour mix into the prepared cake tins and bake for approx 30 minutes until risen and firm to the touch.
• Break up the milk chocolate into a microwaveble bown and heat until it is melted (this depends on your microwave, you can alternately melt the chocolate on the stove).Whip the cream until it is stiff and peaks but can still be stirred easily. Mix the melted chocolate into the cream and whip to your prefered thickness.
• Removed the sponges from the oven once well risen and firm to the touch. You should be able to insert a slim knife and remove it clean. Allow tins to cool for 5 minutes and them leave sponges to cool fully on a wire rack.
• Spread the chocolate cream on one of the sponges and sandwich with the other, thinly spread the remaining cream on top and decorate as you please. Enjoy!

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.