Bramble Chocolate Cake
I finally found some flour and there’s no better way to celebrate than with a big old chocolate cake!
Isn’t is crazy how flour and a few other essentials are really hard to get hold of, yet I was also a bit disheartened to see a lot of fruit and veg is being reduced. Less than a month ago there was nothing, there were people going without and it appears now we have too much. Not being one to want anything to go to waste. I saved the single punnet of blackberries that was reduced and made them into something spectacular.
|For the Cake:|
|200g||Butter, room temperature|
|For the Cream:|
For the Cake:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 8in round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together the sugar and butter until pale.
- Add in the eggs one at a time, beating in between each addition.
- Slowly add in the self-raising flour, cocoa powder, baking powder, vanilla extract, and a pinch of salt. Fold to combine.
- Divide the mixture between the prepared tins.
- Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
For the Chocolate Cream:
- Place the chocolate in a bowl and melt over a pan of simmering water.
- Once melted, allow to cool slightly before adding the cream.
- Beat until thick and silky.
- Place your first sponge on a cake plate and spoon on the jam ensuring it reaches the edges.
- Spoon on half the chocolate cream and spread to match the jam.
- Add your second sponge layer and top with the remaining cream and blackberries.