Recipe for a Chocolate Cake

Chocolate Layer Cake

In order to save time, make the icing first as the icing does take time to thicken. Place the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Remove the cream from the heat and pour all over the chocolate. Keep stirring the chocolate and cream together until the mixture is a smooth consistency. leave the mixture to cool, then let it chill until it is really thick and easy to spread.

Pre-heat oven to 180°c - fan oven / 160°c - Gas Mark4. Take 2 x 18cm sandwich tins and butter and line the base with baking parchment.

Add all the cake ingredients together except the chocolate in a large mixing bowl. Beat all the ingredients together with either an electric whisk or food processor. Do this until the mixture has a creamy texture. Fold in the melted chocolate, whilst adding more milk should the mixture become too stiff.

Equally divide the mixture between the two tins which you previously lined and and level the mixture off. Put both tins into the oven on the same shelf for about 20-25 minutes. Sooner, if the sponge has a springy consistency when pressed. Remove from the oven and leave to cool for about 5 minutes. Then turn over onto a wire rack, where you can remove the lining paper from your leave it to cool further. Once completely cooled, you can cut each layer in half horizontally, leaving 4 layers. Take altogether. Then sandwich the layers together with some icing thinly so that you can spread the rest of the icing on top thickly.

CHOCOLATE LAYER CAKE - INGREDIENTS
175g self-raising flour.	3 tbsp 70% cocoa powder.
175g butter.	175g golden caster sugar.
1 tsp baking powder.	3 eggs.
1-2 tbsp milk.	100g 70% dark chocolate.
500ml double cream.	500g milk chocolate.

Sandwich Cakes

These cakes, which are extremely popular, especially with children, are quickly made, and may be presented in many different guises, for the flavouring, the filling and the decoration may all be varied as desired. The Victoria Sandwich mixture used for them is made by the creaming method, as described below. Tins of various sizes and designs are available for sandwich cakes, but for the following recipes an average-sized tin of 7 inches diameter is used.

To ensure that the cakes will turn out easily without breaking, it is advisable, after greasing the tins, to put a round of greaseproof paper in each. Bake the cakes until light brown in colour, and until no imprint is left when the top of the cake is lightly touched with the finger-tip. Cool on a wire tray, placing them right side up to avoid having the top marked with the mesh. When cold, sandwich together with jam or filling, and decorate if required.

Standard Victoria Sandwich Cake

Cream fat and sugar until light an creamy, then beat in the eggs one at a time. Add the sieved flour and baking powder, together with a little milk to give a soft dropping consistency. Put into two prepared sandwich tins and bake in a moderate oven (375 F.) for 25-30 minutes. Cool on a rack, and when cold sandwich together with jam. Dust lightly with castor sugar.

This useful standard recipe can be used as the foundation for a number of decorated cakes and gateaux. As it contains some fat, it keeps moist and fresh longer than true sponge mixtures when used in this way.

STANDARD VICTORIA SANDWICH CAKE - INGREDIENTS

4 oz. butter or margarine. 4 oz. sugar.

2 eggs 4 oz. flour

Economical Victoria Sandwich Cake

Cream fat and sugar and beat in the egg and a few drops of vanilla essence. Sieve the flour and baking powder and fold into the creamed ingredients, together with enough milk to give a soft dropping consistency.

Turn into a greased sandwich tin and bake in a moderate oven (375 F) for about 30 minutes. When cool, split and fill with jam. Dredge the top lightly with castor sugar.

ECONOMICAL VICTORIA SANDWICH CAKE - INGREDIENTS

4 0Z. Flour 1 tsp. Baking Powder

Milk Jam

Caster Sugar 2 oz. Butter or Margarine

2 oz. Sugar 1 egg.

Vanilla Essence