Definitive Chocolate Cake

A classic layered chocolate sponge cake filled with apricot jam and whipped cream, then dusted with caster sugar.

Baking Vegetarian Dessert Chocolate Cake

Estimated Nutrition

Calories

532

kcal / serving

4256 kcal total

Carbs

56.1g

per serving

448.6 g total

Fat

31.8g

per serving

254.2 g total

Protein

7.3g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

220

tsp

tbsp

heaped

tsp

Caster Sugar

to sprinkle

CondimentsSauces

tbsp

Apricot Jam

for the filling

Dairy

225

Butter

softened

piece

Egg

150

Cream

whipped, for the filling

OilsFats

225

Margarine

softened, alternative to butter

Method

Spread one cake with jam and whipped cream.

Peel off the paper and allow the cakes to cool completely.

Cool in the tins briefly before turning out onto a wire rack.

Grease two 20cm tins and line the bases with parchment paper.

Pre-heat the oven to 180°C.

Place the second cake on top and dust with caster sugar.

Bake for 25 minutes until the sponges are golden and springy.

Divide the mixture between the tins and level the surfaces.

Beat butter, sugar, eggs, flour, baking powder, and cocoa in a bowl for two minutes.