As I have now waved goodbye to my gorgeous great nephew and his mummy (and a fair amount of blueberries!) my mind has turned to the 'back to school' organisation that is needed as soon as humanly possible. The list of jobs to get done seems to grow by the minute and my resolve to get on and do it seems to wane equally quickly!
My son is making the most of the last days of the summer holiday. Currently he is dividing his time between helping the farmer move sheep, riding his bike around the makeshift bmx track he and his friends have built in the field, and playing football. Therefore he is out of my hair whilst I tackle the mountain of jobs. He just comes in ravenously hungry requesting cake or biscuits on a regular basis.
So before I knuckle down and start working through my list I figure I should make some cake as fortification for the tasks ahead and to keep the youngest member of the family quiet!
Chocolate sponge with chocolate butter cream filling.
This chocolate cake is a variation on my fall back sponge recipe. It is a butter cake recipe which never ever fails and is really easy to make.
Please note: The measurements are imperial as its a very old recipe and converting it to metric gives some very strange quantities!
Pre heat the oven to 180c
You will need 2 x 18cm round deep cake tins, lined, base and sides (I cheat and buy cake tin liners from Lakeland).
6 oz butter (softened)
1.5tsp vanilla extract
8 oz caster sugar
3 oz plain chocolate (melted)
8.5 oz plain flour (sifted)
3 tablespoons cocoa powder
2tsp baking powder
6 fl oz milk
For the butter cream:
3 oz unsalted butter
6 oz icing sugar
2 tsp cocoa mixed with a small amount of water to make a paste
1-2 tbsp of milk
Place butter and vanilla in a bowl and beat in the electric mixer until light and fluffy. Gradually add the sugar, beating well until creamy.
Add the eggs one at a time, beating well after each addition and then add a tbsp of the flour if the mixture looks like it will curdle.
Beat in the melted chocolate.
Sift together flour, baking powder and cocoa powder. Alternately fold the flour mixture and the milk into the butter mixture.
Spoon the mixture into prepared tins and bake for 30 minutes until well risen and a cake testing skewer comes out clean.
Once cooked remove from the oven and leave to stand for 5 minutes before turning out onto a wire rack to cool.
To make the butter cream.
Beat together the butter, cocoa powder paste and icing sugar until smooth, then add milk until a correct spreading consistency is reached (sometimes the mixture seems to need 1 tbsp other times 2tbsps )
Spread the butter cream on one of the sponges and sandwich together. Sift icing sugar over the top for a pretty effect.
And now have a slice with a cup of tea before tackling those name tags and PE kit assembling!