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

2tbsp cocoa

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 1/3^rd of the cream. Top with another cake, rest of the jam and ½ of the remaining cream. Top with 3^rd 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