Chocolate cake

Ingredients:

• 175g S.R flour
• 175g caster sugar
• 175g softened butter
• 3 large eggs
• 40g cocoa powder
• 1 heaped tsp baking powder
• 4 tbs boiling water
• 150ml double cream
• 150g chocolate
• Apricot or blackberry or similar

Method:

Put the eggs, flour, caster sugar, butter and baking powder in a large mixing bowl and beat until smooth.

Put the cocoa in a little bowl, and add the water a little at a time to make a stiff paste then add this to the cake mixture stir well.

Pour into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.

Leave to cool in the tin for at least 10 minutes then turn on to a wire rack to become completely cold before icing.

Pour the cream  and break up the chocolate into a bowl and carefully melt over a pan of hot water over a low heat and keep stirring until melted then set aside to cool and then whisk a little to thicken enough to spread.

Spread the jam on the top of each cake and then spread half of the chocolate ganache on the top of the jam.

Place one sponge on top of the other sandwiching them together.

Decorate the top as you wish.  Best served with fresh cream poured over mmmmm