Ingredients
For the cake
1½ teaspoon baking powder
1½ teaspoon bicarbonate of soda
2 free-range eggs225g(8ounce plain flour
350g(12ounce )caster sugar
250ml milk
125ml vegetable oil
2 teaspoon vanilla extract
250ml boiling water
For the chocolate icing
200ml double cream
200g(7 ounce ) plain chocolate
200g(7 ounce ) plain chocolate
INSTRUCTIONS
1. Preheat the oven to 180°C. Grease and line two 20cm sandwich tins.
2. For the cake, place all of the cake ingredients, except the boiling
water, into a large mixing bowl. Using a wooden spoon, or electric
whisk, beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth.
4. Divide the cake batter between the sandwich tins and bake in the
oven for 25-35 minutes, or until the top is firm to the touch and a
skewer inserted into the centre of the cake comes out clean.
5. Remove the cakes from the oven and allow to cool completely, still in
their tins, before icing.
6. For the chocolate icing, heat the chocolate and cream in a saucepan
over a low heat until the chocolate melts. Remove the pan from the
heat and whisk the mixture until smooth, glossy and thickened. Set
aside to cool for 1-2 hours, or until thick enough to spread over the cake.
7. To assemble the cake, run a round-bladed knife around the inside of
the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
8. Spread a little chocolate icing over the top of one of the chocolate cakes,
then carefully top with the other cake.
then carefully top with the other cake.
9. Transfer the cake to a serving plate and ice the cake all over.
