Easy chocolate layer cake
This all-in-one choccy cake is a winner for dessert or weekend tea.
Just £5.15 – just 32p a portion!
SERVES 16 PREP 25 MINS
COOK 25 MINS
75g dark chocolate, broken into squares
175g butter, room temperature
350g light soft brown sugar
3 large eggs
225g self raising flour
½ tsp bicarbonate of soda
225g soured cream
2 tbsp instant coffee
6tbsp strawberry jam
600ml double cream
2tbsp icing sugar
10 blueberries, optional
1 Grease and line 2 x 20cm sandwich tins. Heat the oven to 170C, Gas 3.
2 Put the chocolate into a bowl resting over a pan of simmering water, leave to melt.
3 Put the butter, sugar, eggs, cocoa, flour, bicarbonate of soda and soured cream into a bowl and use an electric mixer to gently combine for a few minutes.
4 Add 200ml hot water to the coffee, to dissolve. Gradually pour into the cake mixture with the melted chocolate whilst mixing on a slow speed, until evenly combined.
5 Divide mixture between the tins, bake for 20-25 mins until well risen and shrinking away from the edges. Cool on a wire rack.
6 Whisk the cream until softly whipped, folding in most of the icing sugar.
7 Put one cake onto cake stand or serving plate, spread over 3tbsp jam and spoon on 1/3rd of the cream. Top with another cake, rest of the jam and ½ of the remaining cream. Top with 3rd cake and spoon over the remaining cream. Scatter over a few blueberries, if you like and dust with icing sugar.
Smart idea: Freezes well
Per serving: 492 cals, 35g fat (21g saturated) 40g carbs