Light Chocolate sponge with a milk chocolate filling and topped with a whipped cream frosting - Yum!
|Excuse the photos- I had to rush taking them at night (crappy evening lighting) before my Mom was let at them...|
For the cakes:
100g caster sugar
100g soft spread
4 tablespoons drinking chocolate (NOT cocoa powder)
For the chocolate filling:
4 fl. oz double cream
130g milk chocolate
For the frosting:
113g cream cheese
60g cup icing sugar
1 teaspoon vanilla essence
6 fl. oz & 1 tablespoon double cream
To make the chocolate filling: Heat the double cream in a pan on the hob and bring it to the boil. Then pour it onto the chocolate and leave to melt. Stir the mixture until it is smooth, cover and place in the fridge to chill for about an hour.
To make the cakes: Preheat the oven to 170C
Gently heat the milk until just before boiling
Mix the milk with the drinking chocolate to form a thick paste
In another bowl, cream the butter and the sugar together until pale and creamy
Add the eggs one at a time with a tablespoon of the flour to avoid curdling then fold in the remaining flour
Add the hot chocolate paste and mix well
Bake for about 20 mins or until the cakes spring back when touched and leave to cool.
When your cakes have cooled and your filling is ready (it should have a ganache-type consistency), core each cake and spoon in some filling
For the frosting: Whip the cream cheese and the sugar together until well combined, then add the vanilla essence and mix again
Gradually add the double cream and beat until stiff peaks form.
Spoon frosting into a piping bag and pipe onto cakes
Decorate with grated chocolate and mini marshmallows.
Mummy Mishaps, who does some great recipes- She's just posted a glorious looking Rocky Road Christmas Pud which I am dying to try...