Classic Mary Berry sponge and very easy to make.
100 grams of softened Butter
50 grams of Cocoa Powder
90 millilitres of boiling Water
3 large Eggs
4 tablespoons of Milk
175 grams of sifted SR Flour
1 teaspoon of Baking Powder
300 grams of Caster Sugar
1 finely zested Orange
150 grams of Bournville
150 millilitres of Double Cream
3 tablespoons of Apricot Jam
2 Cadbury Flakes
Heat oven to 180 C (fan 160 C). Grease 2 x 8" round sandwich tins and line bases with baking paper.
Mix cocoa and boiling water in a large bowl, and form a paste.
Add the butter, eggs, milk, flour, baking powder, castor sugar and most of the finely grated zest of an orange. Beat until combined but be careful not to overmix.
Divide mixture between prepared tins. Bake for 20-25 minutes until sponges are well risen and shrinking away from the sides of the tin. Turn out of tins onto cooling rack and leave to cool completely.
ICING: Break the Bournville chocolate into small pieces into a bowl . Add the cream. Stand bowl over pan of simmering water for 10 minutes until melted. Ensure bowl doesn't touch the water. Stir occasionally. Set aside to cool until thickens to spreadable consistency.
Spread tops of both sponges with apricot jam. Spread the top of one with half the icing and put the other on top. Cover top of cake with rest of icing. Make large S shapes with small palette knife to give a swirl effect. Scatter the top liberally with the crushed Flake. Garnish with rest of zest.
Last edited on Friday 1 October 2021