Chocolate Cake

Method

• step 1

  Grease 2 x 7 inch sponge tins. Line base of the tins with baking parchment.

• step 2

  Heat oven to 125c/ gas mark 1

• step 3

  Sift together flour and cocoa powder.

• step 4

  Separate egg whites from yolks.

• step 5

  Gently melt dark chocolate. in a small saucepan bring to the boil around 2 inches of water. Break up chocolate and put in a bowl and put bowl over the saucepan. DO NOT let the bowl touch the water. Stir until melted and set aside

• step 6

  In a separate bowl mix baking margarine and sugar till light and fluffy.

• step 7

  Whisk egg whites to soft peaks.

• step 8

  Mix egg yolks into sugar and baking margarine.

• step 9

  Mix in the melted chocolate and golden syrup. Gently mix in the sifted flour

• step 10

  Gradually FOLD egg whites into mix. Do not beat or mix vigorously as this will knock all the air out of the cake.

• step 11

  Divide between the two tins. level out the mixture with a spatula or spoon and smooth to the edges

• step 12

  Place on a middle shelf in the oven and set your timer to 20 minutes.

• step 13

  After 20 minutes check to ensure they are not burning!

• step 14

  Set timer for another 20 min.

• step 15

  Check again.

• step 16

  Set timer for 10 minutes.

• step 17

  After this 10 minutes insert a skewer (or small sharp knife) into the centre of the cake. If it comes out clean its done, if not set for another 10 minutes and repeat skewer test.

• step 18

  If still not done leave in the oven but check EVERY 5 minutes with the skewer.

• step 19

  When cooked, remove from oven and leave to cool IN the tin on a baking rack.

• step 20

  Make sure the cakes are COOL before filling/topping.

• step 21

  I used Strawberry buttercream in the middle which was yum!