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–+ servings

Chocolate sandwich cake

Angela S
A rich moist chocolate cake filled with hazelnut spread and banana jam.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine British
Servings 12 person
Calories 267 kcal

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Or use a stand mixer
  • 2 x 20 cm /8" spingform cake tins
  • Baking paper
  • Pencil or pen
  • Pastry brush
  • Scissors
  • Weighing scales
  • Sieve
  • Metal spoon
  • 4 Bowls for weighing
  • Measuring spoons
  • Whisk
  • Microwave

Ingredients
  

For the cake:

  • 3 eggs
  • 175 g caster sugar
  • 175 g self raising flour
  • 175 g soft margarine
  • 1 tsp vanilla essence
  • 1½ tbsp cocoa powder
  • 1 tsp lemon zest or you could use orange zest
  • extra margerine for greasing

For the filling:

  • 2 tbsp banana jam
  • 2 tbsp hazelnut spread

For decoration:

  • 1 tbsp coloured sprinkles
  • 1 tbsp icing sugar for dusting

Instructions
 

  • Preheat the oven to 180°c.
  • Place the cake tin onto the baking paper. Draw around the cake tin twice. Cut out the 2 circles.
  • Add some melted margarine to the bottom of the cake tin and use the brush to spread it evenly around the bottom of the cake tin.
    Tip: No brush? just use a scrap of baking paper instead.
    Make sure you don't put margarine on the sides of the tin as it wiill stop the cake from rising well.
  • Weigh out the sugar, flour and margarine and set aside. You can also use butter for this recipe just remember to take it out of the fridge first.
  • Crack the eggs into a seperate bowl. add the vanilla flavour and whisk together. Set aside.
  • Place the sugar and the soft margarine into the mixing bowl. cream the sugar and margerine together. This will take around 5 mins and the colour will be a pale yellow. you have now added lots of air into your cake batter.
    Tip: place the bowl on a non slip mat or damp teatowel to making it easier to use.
  • Add half of the eggs into the creamed sugar and margeringe. Mix in quickly until it is combined. Then add the rest of the eggs and mix again until combined.
    Tip: if the cake batter splits add a spoon of the flour and mix it again.
  • Use the sieve to sift the cocoa powder and half the flour into the cake batter. Stir slowly until it is combined. Add the rest of the flour and repeat.
    Tip: if using a stand mixer then start on the slowest speed and turn up gradually.
  • Pour batter equally into the 2 cake tins and level with the back of a metal spoon.
  • Place the cake tins into the centre of the oven. Bake for 20 mins. use a wooden skewer to test if the cake is done. it should come out clean when it is cooked.
  • Leave the cake to cool before removing it from the tin.
  • Warm the hazelnut spread for bursts of 10 secs in your microwave until it can be spread easily. Spread it onto (one side only) of the bottom of the cake. Next spread the jam over the other cake. Sprinkle over the lemon zest. Sandwich the cakes together. Chill in the fridge for 30 mins.
  • Remove the cake from the refrigerator. Use the sieve to dust icing sugar liberally all over the top of the cake. ut into slices
  • Before serving add the coloured spinkles onto the cake.

Notes

keep in an air tight container and refrigerated. Use within 1 week.
You can freeze this cake before you fill and ice it, depending on your freezer it should keep up to 3 months. Add a simple syrup (equal parts water and sugar) to the top and bottom of the cake to keep it moist before freezing.

Nutrition

Calories: 267kcalCarbohydrates: 31gProtein: 4gFat: 14gSaturated Fat: 4gCholesterol: 41mgSodium: 160mgPotassium: 59mgFiber: 1gSugar: 19gVitamin A: 595IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword cake, chocolate, easy
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