Chocolate Cake Dripping With Chocolate Sauce |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I made this today and was thrilled with the result. The sauce also goes well with vanilla ice-cream. This is the only sponge recipe I've tried that actually rises. Ingredients:
8 ounces butter, completely melted |
8 ounces caster sugar |
4 eggs |
1 teaspoon vanilla extract |
6 ounces self-raising flour |
2 ounces cocoa powder |
4 tablespoons strawberry jam |
1 tablespoon boiling water |
1 tablespoon cocoa powder |
4 tablespoons golden syrup |
1 tablespoon icing sugar |
Directions:
1. Cream the butter and caster sugar until white and fluffy.
2. Beat each egg individually into the mix.
3. Stir in the vanilla extract.
4. Sieve the flour and cocoa powder together and fold in gently.
5. Line two 9 cake tins with greaseproof paper and evenly pour the mixture into both.
6. Pre heat the oven to gas mark 5/190°C/375°F and cook for 25 minutes.
7. Turn the tins after 15 minutes so that the cakes rise evenly.
8. Cool on a wire rack.
9. For the sauce mix the boiling water and cocoa powder together in a saucepan.
10. Add the golden syrup and icing sugar.
11. Bring to the boil stirring so as not to burn the sugar.
12. Allow to cool, it will thicken as it cools.
13. Cover one cake sandwich with the strawberry jam and place the other on top.
14. Cover with the chocolate sauce.
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