For the cake
- 150ml sunflower oil or groundnut oil, plus extra for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 175g self-raising flour, plus extra for dusting
- 4 tbsp cocoa powder
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 140g golden caster sugar
- 2 tbsp golden syrup
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 150ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the icing and filling
- 125ml double cream
- 1 tbsp soft butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g dark chocolate (about 70% cocoa solids)
- 4 tbsp raspberry jam or apricot jam
For the truffles
Heat oven to 160C/140C fan/gas 3. Grease two 20cm cake tins and dust with flour. Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk or wooden spoon to give a smooth, thick batter consistency.
Divide the mixture between the tins and bake in the oven for 30-35 mins until it springs back to the touch and a skewer inserted into the centre comes out clean. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.
Meanwhile, make the truffles. In a bowl, gently melt the milk chocolate in the microwave or over a pan of simmering water. Stir in the butter. Put the biscuits in a sandwich bag and crush them to fine crumbs by bashing with a rolling pin. Mix into the chocolate and chill in the fridge for about 20 mins. When chilled, roll into 11 even-sized balls with your hands. Coat in sprinkles and set aside.
For the icing, pour the cream into a saucepan and place over a medium heat. Once hot, stir in the butter until melted. Break the chocolate into small pieces, tip into a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Cool for about 30 mins.
Once the cake is completely cool, sandwich the two sponges together with the jam in the middle. Spread the top and sides with the icing. Finish by placing the truffles around the outside of the cake.