chocolate cake recipe

Ingredients
For the chocolate cake:
3 massive eggs
175g (6 oz) self-rising flour
175g (6 oz)caster sugar
175g (6 oz) softened butter
1½ level tsp leaven
40g (1½ oz) chocolate
4 tbsp boiling water
A little powdered sugar, to serve
For the chocolate spreading/ganache icing:
150ml (5fl oz) cream cheese
150g (5oz) plain chocolate, broken into items
4 tbsp apricot jam
To make female parent Berry's cake direction you may additionally need:
2 x 17cm (7 in) deep sandwich tins, lubricated and lined with non-stick baking paper

prepare:
Preheat the kitchen appliance to 180C, gas 4.
Beat along the eggs, flour, castor sugar, butter and leaven till swish in an exceedingly giant bowl.
Put the cocoa in separate bowl, and add the water to a small degree at a time to create a stiff paste. augment the cake mixture.
Turn into the ready tins, level the highest and bake within the preheated kitchen appliance for concerning 20-25 minutes, or till shrinking aloof from the perimeters of the tin and live to the bit.
Leave to cool down within the tin, then activate to a wire rack to become utterly cold before icing.
To make the icing: live the cream and chocolate into a bowl and punctiliously soften over a pan of quandary over an occasional heat, or gently within the microwave for one min (600w microwave). Stir till unfrozen, then put aside to cool down to a small degree and to thicken up.
To ice the cake: unfold the apricot jam on the highest of every cake. unfold half the ganache icing on the highest of the jam on one in every of the cakes, then lay the opposite cake on prime, sandwiching them along.
Use the remaining ganache icing to ice the highest of the cake in an exceedingly swirl pattern. dirt with powdered sugar to serve.