Chocolate sandwich cake
How to make a delicious Chocolate sandwich cake, easy step by step instructions, from start to finish.
Ingredients
Method
- The Sponge Mix:
- 210g / 7½oz Unsalted Butter (Room temp)
- 210g / 7½oz Caster Sugar
- 200g / 7oz Selfraising flour
- 30g / 4tbls Cocoa powder
- 4 Large eggs (Room temp)
- 4g / 1tsp Baking powder
- 6mls / 1tsp Vanilla extract
- 30mls / 2tbls Milk
- Pinch of Salt
- 3 or 4tbls of a jam of your choice
- Grated white chocolate for decoration
- The Chocolate Ganache:
- 300mls Double or Heavy cream
- 150g / 5½oz Dark or bitter sweet chocolate
- 150g / 5½oz Milk chocolate
- Begin the recipe by preheating your oven to 170°C / 340°F Gas mark 3.
- Grease two 20cm / 8” sandwich cake tins, and line the bottoms with greaseproof/parchment paper.
- Add the butter and caster sugar to a bowl, and cream together using a spatula, to a smooth light in colour paste.
- Whisk in the eggs 1 at a time (make sure your eggs are at room temperature).
- Add the milk and the vanilla extract, and whisk them in.
- Sift in the flour, salt, cocoa powder, and baking powder and gently fold it into a smooth batter using a spatula, do not over mix.
- Divide the batter equally into the 2 prepared cake tins, and get them into the preheated oven and set your timer for 25 minutes.
- Break the chocolate into small pieces and put them in a bowl.
- Add the cream to a small saucepan, place on a low to medium heat on the hob, continually stirring, bring the cream to the point just before boiling.
- Once hot, pour the cream over the chocolate, leave for 30 seconds, the stir until the mixture is all combined, you should have a rich, smooth and silky ganache.
- Cover the bowl and place in the refrigerator for 30 minutes.
- Check the cakes after the timer goes off, use a cocktail stick to test in the cake is done, if it comes out clean, the cake is done, if not give it a couple of more minutes.
- Place the tins on a wire rack for 10 minutes,
- After the 10 minutes, remove them from the tins, gently peel off the parchment paper, and allow them to completely cool.
- Once they are cool, place one of the sponges on a serving plate topside down.
- Spread the jam over the cake, staying shy of the edges.
- Now take your ganache from the fridge and spread a quarter of it over the top of the jam, gently spread it out.
- Place the top sponge over the bottom one, top side up this time, and line it up with bottom one, gently press it down.
- Add the rest of the ganache to the middle of the sponge, working from the centre, start to spread it out.
- Let if fall over the edges of the cake, using a spatula carefully spread over the sides.
- Any that falls on the plate can be cleaned up later, using your spatula and a moist piece of kitchen paper.
- To decorate the top of the cake, you can grate some chilled white chocolate over it, use a fine grater for this.
- It is now ready to slice and serve.
- Enjoy.
Equipment & products used in my kitchen and videos
