Chocolate Sponge Cake with Chocolate Ganache (English)

The British have a thing about homemade birthday cakes. Even mothers who don't often bake will once a year struggle with fondant and food colourings to create novelty cakes in the shape of soccer pitches or Disney princesses for their little darlings. And it's not just for kids - we love to celebrate every family birthday with something fresh from the oven and triumphantly frosted. A luscious and versatile chocolate sponge - although just another variation on the Victoria sponge - will more often than not be the vehicle for our flights of festive fancy. Layered with oodles of chocolate or vanilla buttercream and old-fashioned sprinkles, it is perfect for children. (Add coffee or booze and dark chocolate ganache, whipped cream, or fresh fruits and you have a cake for the most sophisticated adult.) This version, simply frosted and filled with ganache, makes for a very satisfactory afternoon tea cake or special treat, and lends itself perfectly to a sweet piped message and some birthday candles.

Chocolate Sponge Cake:
2 oz cocoa powder (50 g)
6 Tbsp. boiling water
3 free-range eggs
4 Tbsp. milk
6 oz self-raising flour (175 g)
1 rounded tsp. baking powder
4 oz butter, softened (100 g)
10 oz natural caster sugar (300 g)

Chocolate Ganache:
5 oz dark chocolate, broken into small pieces (150 g)
5 oz double cream (150 mL)
3 Tbsp. apricot jam
icing sugar, to dust

Preheat the oven to 350°F (180°C, Gas Mark 4) and grease and line two 8" (20 cm) round baking pans with baking parchment.

Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins.

Bake for about 25-30 minutes, or until well risen and shrinking away from the sides of the tin.

Meanwhile, for the icing and filling, measure the chocolate and cream together in a bowl and stand the bowl over a pan of simmering water for about 10 minutes, or until melted. Stir from time to time. Set aside and leave until cool.

Once baked, remove the cakes from the oven and allow to cool for 10 minutes before turning out the tins onto a wire rack to cool completely.

Spread the tops of each cake with apricot jam. Fill the cakes with half of the icing and spread the remainder on top. Draw large “S” shapes over the cake with a palatte knife to give a swirl effect.

Dust with icing sugar and serve in slices.