Simple Chocolate Sponge & Icing. Use any flavor jam you prefer. Make sure the baking soda is fresh so the sponge will rise.
Step 1
Heat the oven to 350F and grease and line two 8in tins with baking parchment.
Step 2
Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.
Step 3
Meanwhile, 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 about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool and almost set.
Step 4
Once baked, remove the cakes from the oven and allow to cool completely. Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Use a palatte knife to give a swirl effect. Dust with icing sugar and serve in slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1354g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4645 | ||
Calories from Fat: 2108 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 234.2g | 312 % | |
Saturated Fat 134.2g | 671 % | |
Monounsaturated Fat 68.1g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 1721.5mg | 530 % | |
Sodium 1469.2mg | 51 % | |
Potassium 2049.2mg | 54 % | |
Total Carbohydrate 573.2g | 169 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 554.7g | ||
Protein 73.7g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4645
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