You will need:
- 8" sandwich tin (or two, if you prefer)
- 2 large mixing bowls
- 1 smaller bowl suitable for melting chocolate
- whisk
- spoon and fork
- sieve
- kitchen scales
Ingredients
For the cake
- 4 eggs
- 6oz caster sugar
- 4oz self-raising flour
for the filling
- 1oz jam
- 3oz butter
- 6oz icing sugar
for the topping
- 3oz butter
- 6oz icing sugar
- 4oz chocolate
Method
Before you begin:
Pre-heat the oven to 180 degrees celsius
Get the butter out so that it is softening
for the cake
Grease the cake tin - using grease-proof paper is also a good idea, but not essential.
Break two of the eggs into a large mixing bowl and add half of the caster sugar; whisk. Fold in half of the flour, add this mixture to the greased tin, Bake for 20-25 minutes
[NB the top of the cake will spring back if pressed lightly, once it is cooked]
Cool on a wire rack
Repeat for the second half of the cake
for the filling
Once the cake is cooled you can add the filling. Decide which of the two halfs is the flattest on top. This half will be the base. Take the other half and turn it upside down. Smear the jam all over this half right to the edges. Place the jammed-half in the fridge. Place the softened butter in a bowl and mash with a fork to soften. Sieve the icing sugar into the butter and cream these together thoroughly. Smother the remaining half of the cake with the cream. Get the jammy-half out of the fridge and place it jam-side down on top of the cream. Put the whole cake in thr fridge.
for the topping
As before, soften the butter and mix in the icing sugar. Melt the chocolate and pour it into the butter-sugar mixture. Thoroughly blend the chocolate. If the mixture is too stiff, add a tablespoon of milk or water to loosen it. Get the cake back out of the fridge and cover it on the top and sides with the chocolate-butter-icing.
Viola!
