Chocolate sandwich cake

Chocolate sandwich cake

By
From
Encyclopedia of Food and Cookery

A light, fine-textured chocolate cake with the special flavour of raspberry jam.

Ingredients

Quantity Ingredient
2 tablespoons cocoa powder
2 tablespoons raspberry jam
125g butter
170g caster sugar
1 teaspoon natural vanilla extract
2 eggs, lightly beaten
300g self-raising flour, sifted
extra raspberry jam, for filling
icing sugar, sifted
or Chocolate

Method

  1. Mix cocoa to a smooth thin paste with a little boiling water. Add jam and mix in sufficient boiling water to make 190 ml. Allow to cool. Cream butter with sugar until light and fluffy. Beat in vanilla, then gradually add eggs, mixing well after each addition. Fold in flour alternately with cocoa and jam mixture.
  2. Spread evenly in 2 greased and bottom-lined 18 cm sandwich tins. Bake in a preheated moderate oven for 25–30 minutes or until cakes spring back when lightly touched with the finger. Turn out onto wire racks to cool. Sandwich together with raspberry jam and top with sifted icing sugar or with chocolate glaze.
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