Blackcurrant and Chocolate Cake
Ingredients for the sponges:
225g butter, softened
225g golden caster sugar
200g self-raising flour, sieved
25g cocoa powder, sieved
4 large eggs, beaten
Preheat the oven to 175 c / Gas mark 4 Line two 8″ sponge tins.
Beat the butter and sugar together until soft then add the beaten eggs, slowly. Stir in the sieved flour and cocoa powder slowly. Share the mixture between the two tins and bake for about 35 minutes or until light golden brown and firm to touch.
Ingredients for the filling:
I filled my sponges with a layer of Philadelphia Chocolate Spread and a layer of blackcurrant buttercream.
For the buttercream: 250g butter, softened; 300g icing sugar; 3 tablespoons blackcurrant conserve.
Beat the buttercream ingredints together well until soft.
To finish the cake cover with a layer of buttercream then place in the fridge to set. Then cover with another layer and smooth with a pallette knife. Put back in the fridge to set. When the buttercream is firm the stencil can be placed on top of the cake. Sprinkle well with cocoa powder ensuring that the pattern is evenly covered then remove the stencil. I finished with a few fresh blackcurrants picked from the garden.