“This rich chocolate cake is delicious at tea time but also makes a fabulous dessert if served with ice cream, raspberries or strawberries.” – Jane Asher
- 125g plain chocolate, chopped, grated or in chips
- 125g softened butter
- 125g caster sugar
- 5 egg yolks
- 4 egg whites
- 1 tsp (5ml) vanilla essence
- 125g self raising flour
- Sieved apricot jam
For the icing
- 250g dark chocolate, chopped, grated or in chips
- 100ml double cream
You will need 2 x 20cm cake tins, greased and floured (add two of my round paper liners on the bottoms to make it easier to remove the cakes). You can make the two halves in batches if you only have one tin.
- Pre-heat the oven to 180C/350F/Gas Mark 4
- Cream the butter and one third of the sugar, then add the egg yolks, beating continuously.
- Melt the chocolate in a bowl over a saucepan of simmering water or in a microwave, then let it cool slightly.
- Fold the vanilla essence and warm chocolate into the egg/sugar mix. Whisk the egg whites until stiff, then beat in the remaining sugar. Alternately fold the egg white and sifted flour into the chocolate mix, then divide the mix between the cake tins.
- Bake at for 25-30 minutes, checking after 25 minutes by inserting a knife into the middle – if it comes out clean the cake is cooked.
- Cool in the tins for a couple of minutes, then turn out onto a rack to cool completely.
- Spread one cake with a layer of apricot jam, then sandwich the two cakes together.
To prepare the glaze
- In a saucepan bring the cream to the boil and pour it over the grated chocolate. Stir until it is all melted then allow to cool slightly.
- Place the cake onto a cooling rack over a large plate or oven tray and pour over the glaze, scooping up excess from the plate with a spatula, making sure the glaze completely covers the cake and goes all the way down the sides. Allow to cool.