So this weekend I had a specific cake request from a friendly pony – a chocolate gateau with chocolate cream, Sara Lee style. After much searching through recipe books and looking online, I was unable to find anything that would be chocolatey enough, so i decided to adapt a chocolate fudge cake recipe from Joanna Farrow’s ‘Chocolate’ cook book, substituting her praline cream for a chocolate cream and cherry jam filling.
The recipe calls for an 8″ round cake tin, but I decided to split it between two 7″ tins. Looking at the list of ingredients I didn’t think it would make that much – how wrong I was! It’s as high as it is wide, at least, and extremely chocolatey, so I would recommend eating in small slices – not that the friendly pony paid any attention to that…
- 250ml milk
- 1 tbsp lemon juice
- 125g plain chocolate
- 125g butter or margarine
- 250g caster sugar
- 2 eggs
- 300g self raising flour
- 1 tsp bicarbonate of soda
- 2 tbsp cocoa powder
- 100g plain chocolate
- 50g icing sugar, or to taste
- 284ml double cream (I used light in a half-hearted attempt to cut calories)
- about a third of a jar dark cherry jam
- Add the lemon juice to the milk and leave to sour.
- Melt the chocolate in a bowl over a saucepan of hot water.
- Beat the butter and sugar until light and fluffy, then beat in the eggs one at a time.
- Sieve the flour, bicarb and cocoa powder in to the mixture and mix well (at the point the batter will be very thick and hard to mix).
- Add half the soured milk and beat into the cake mix, then add the remaining milk and melted chocolate, beat until all combined.
- Divide between two greased 7″ cake tins and bake at 160 degrees for 50 minutes, or until risen and a skewer comes out clean. Don’t overcook or it won’t turn out fudgy!
- To make the chocolate cream, melt the chocolate in a bowl over a saucepan of hot water and leave to cool. Whip the cream, then add a spoonful into the melted chocolate to loosen (if it looks like the chocolate is going to seize, pop in the microwave for 10 secs and it should be fine). Add the chocolate mix to the whipped cream and stir until combined. Sieve the icing sugar in and beat it all together, then leave in the fridge to cool.
- To assemble, wait until the cakes are completely cooled then slice each one in half. Use one of the top halves and turn upside down onto a plate to use as the base. Spread a third of the jam onto the sponge, then top with a quarter of the chocolate cream. Add another layer of sponge and repeat, and the same again with the third layer. Place the final layer of sponge on top (one of the tops) and spread the remaining cream over it. Dust with cocoa powder and serve!