ITALIAN RUM CAKE EASY RECIPE RECIPES

Name: Chocolate sponge cake
Total time: 40 min
Yield: Serves 8
Ingredients: 175g self-raising flour; 3 tbsp 70% cocoa powder; 175g unsalted butter, softened completely; 175g golden caster sugar; 1 tsp baking powder; 3 eggs; 1-2 tbspu00A0 milk; 300ml pot double cream; 100g butter, cubed; 100g chopped dark chocolate, plus extra to decorate

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Provided by Lulu Grimes

Categories Afternoon tea, Dessert

Total Time 40 minutes

Yield Serves 8

Number Of Ingredients 10

Ingredients

175g self-raising flour
3 tbsp 70% cocoa powder
175g unsalted butter, softened completely
175g golden caster sugar
1 tsp baking powder
3 eggs
1-2 tbsp milk
300ml pot double cream
100g butter, cubed
100g chopped dark chocolate, plus extra to decorate

Steps:

Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients (not the double cream) together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it’s cool enough to spread easily and will run a little.
Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.

Nutrition Facts : Calories 711 calories, FatContent 55.4 grams fat, SaturatedFatContent 32.2 grams saturated fat, CarbohydrateContent 49.7 grams carbohydrates, FiberContent 1.3 grams fiber, ProteinContent 6.3 grams protein, SodiumContent 0.67 milligram of sodium

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