2. Ingredients:
For the sticky chocolate icing:
150g plain chocolate.
150ml double cream.
3. Ingredients:
For the chocolate sponge cake:
200g self - raising flour, half a teaspoon of baking powder.
4 tablespoons cocoa powder.
4 medium eggs.
225g soft margarine.
225g light soft brown sugar.
1 tablespoon milk.
4. First:
For the chocolate icing, cut the chocolate into pieces. Put
the pieces into a heatproof bowl and the cream. Then,
pour about 5 cm water into a saucepan under the
heatproof bowl.
5. Then:
Heat the water until it bubbles, then take the
pan of the heat. Put the bowl into the pan and
stir the chocolate and cream until the chocolate
has melted.
6. After:
Let the icing cool for a few minutes.Then, put it
in the fridge for at least an hour, stirring it every
now and then, as it thickens. Meanwhile, make
the cake.
7. After that:
Heat the oven to 180ºC, 350ºF gas mark 4.
Pour a little cooking oil into each tin and wipe it
over the insides. Then, put the tins on some
greaseproof paper.
8. Next:
Draw around the tins, cut out the circles and
put them into the tins. Then, put the flour,
baking powder and cocoa into a sieve and sift
them into a large bowl.
9. Later:
Break the eggs into a mug. Add the to the large
bowl, then add the margarine, sugar and milk.
Stir everything well. Spoon the mixture into the
tins and smooth the tops.
10. Then:
Bake the cakes in the oven for about 25
minutes. Then, wearing oven gloves, carefully
lift them out. Press them with a finger, to see if
they are cooked.
11. Next:
Leave the cakes in the tins for five minutes.
Run a knife around them and turn them out
onto a wire rack. Peel off the greaseproof paper
and leave them to cool.
12. Finally:
Spread some of the icing over the top of one of
the cakes, then put the other cake on top.
Then, spread the rest of the icing over the
outside of the cake.
