Chocolate Cake

Best ever family chocolate cake

Ingredients

50g (2oz) cocoa

6 tbsp boiling water

3 eggs

4 tbsp milk

175g (6oz) self-raising flour

1 tsp baking powder

100g (4oz) softened butter

300g (10oz) natural caster sugar

For the icing and filling

150g (5oz ) Bournville chocolate broken into pieces

150ml (5 fl oz) double cream

3 tbsp apricot jam

The cake

Pre-heat the oven to 180 C.

Grease two 8in (20cm) sandwich tins and line the base with baking parchment.

First measure the cocoa and boiling water into a large bowl, and mix well to make a paste.

Add the remaining ingredients and beat again until combined.

Divide the cake mixture between the prepared tins.

Bake in the preheated oven for about 25-30 mins until well risen and shrinking away from the sides of the tin.

For the icing and filling

Measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for approx 10 minutes until melted - stirring from time to time.

Set aside and allow to become cold and almost set.

When baked, remove the cakes and allow to cool completely.

Spread the tops of each cake with apricot jam.

Fill the cakes with half the icing and spread the remainder on top.

Dust with icing sugar.