Woolton Farm chocolate cake
Updated: Jan 28, 2020
227gm (8 oz) self raising flour
170gm (6 oz)caster sugar
57gm (2 oz) cocoa powder
227gm unsalted butter - warmed and softened
1 tsp vanilla essence
1/2 tsp baking powder
1-2 tblsp chopped dried cherries or cranberries (if wanted).
Whisk butter, sugar and vanilla essence together thoroughly.
Add eggs one by one while whisking thoroughly until all quite fluffy.
Sift in flour, cocoa, baking powder and chopped fruit.
Fold it all in until fully incorporated - gently though to preserve as much air in the mix.
Line and grease two 20cm (8”) sandwich tins (or one if prefer to just cut in half when cooked)
Spoon the mixture in half and half and smooth all around with a fork
Cook in electric oven at 160 degrees C for 15 to 20 mins (keep an eye on it as it’ll burn really quickly with all that sugar.)
When cooked, turn out onto a mesh tray (might need to use a knife gently around edges of the sandwich tin to release the cake).
For the filling..
4 tblsp cherry jam or similar (Morello cherry jam is best for its sharpness - cuts through all that sugar).
For the icing..
6 oz of warmed and softened unsalted butter
2 tblsp cocoa powder
5 tblsp Icing sugar or any amount to taste
Thoroughly mix the soft butter with the sifted cocoa powder and icing sugar.
Then once the cake has cooled, lightly coat the inside of the layers with some of the icing mix, then add the jam and put the two halves together. Ice the top with the rest (bulk of) the mix.