Rich Chocolate Cake

At least one member of the family prefers an ordinary Victoria sponge cake flavoured with cocoa to this rich, almost dessert type, cake. But it is good for special tea occasions; I made it this weekend for friends who were having a garden party that was also a secret wedding reception. You could serve it as a pudding too and all real chocolate lovers are likely to swoon over it.

It comes from a Green and Blacks cookery book (thank you P&C)so it seems polite and also good sense to use their dark chocolate for the filling and top.

Rich Chocolate Cake

7 oz plain flour
4 tablespoons cocoa
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon lemon juice
7 fl oz milk
3 1/2 oz softened butter
6 oz castor sugar
2 large eggs beaten
1/2 teaspoon vanilla extract

A hand held electric beater will make this easier and is best - or use your food processor. Rumour has it that the blade fixture is no good for cakes, but I have always used it quite successfully before I had a hand one.

1. Put lemon juice into the milk to sour it.
2. Sift flour, cocoa, baking powder and bicarb 3 times - this is worth it as it contributes to the fine texture.
3. Cream butter and sugar till fluffy.
4. Add eggs, flour mixture and milk, a little of each at a time, milk last, beating very well between each addition.
5. Add vanilla extract.

Put into 2 x 8' tins well greased and lined
Cook at No 5 or equivalent for 20 - 25 minutes - be careful not to let them cook too long and dry out.
When the cakes are cool enough to turn over on the rack, take the paper off and prick with a fork all over.
Now carefully and lightly pour on to both cakes a syrup you have made by heating 4 tablespoons of apricot jam with 2 of lemon juice. You can add 1 of kirsch to this as well if you want to go to town - I never have.

Filling

• 100 g dark chocolate - melted over hot water
• 2 oz butter
• 3 1/2 oz icing sugar
• 1 egg yolk

Cream butter and sugar and when the chocolate has cooled slightly beat that in. Then beat in the yolk - this does matter as it changes the consistency of the filling and gives it richness. Use this to sandwich your cakes - which will be quite delicate to handle.

Topping

• 50 g dark chocolate
• 1 oz butter

Melt chocolate, mix in butter and use to cover the top of the cake. You can add 1 tablespoon rum- again I think this is rich enough without.

Eat the same day for preference