Easy Chocolate Cake

This chocolate cake of mine is easy to bake and tastes delicious!

Ingredients:

225g Stork with Butter, softened, plus extra for greasing

225g/ Caster Sugar, plus extra for sprinkling

4 free range med Organic Eggs

200g Self Raising Flour

2 tsp Baking Powder

50g Ghirardelli Chocolate Cocoa Powder

Filling:

4tbsp Good quality Apricot Jam

300ml Whipping Cream, lightly whipped

Method:

Preheat the oven to 180C. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking parchment.

1. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also use a wooden spoon.)

2. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.

3. Bake for 25-30 minutes. The tops of the cakes should spring back when pressed with a finger.

4. Leave the cakes to cool in the tins for 10 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.

5. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar or Icing sugar.