An especially delicious cake for the weekend. Perfect for Valentine’s Day tea!
I’m using heart shaped cake tins especially for Valentine’s Day, but cake tins measuring 7″ are ideal. Grease the tins and base line them with a little greaseproof paper.
- 1 heaped tablespoon of cocoa powder
- 2-3 tablespoons of hot water
- 170g golden caster sugar
- 170g self raising flour
- 3 medium eggs
- 170g margarine
- 1 tsp baking powder
And for the icing –
- 50g margarine
- 25g cocoa
- a couple of tablespoons of milk
- 220g icing sugar
- a little apricot jam melted
Put the oven on 180c. Put the cocoa powder into a large bowl and mix with the hot water to make a loose paste. Then add all the other ingredients and mix together well and beat for 1 minute.
Divide the cake mixture between the 2 tins and place in the hot oven for about 25 minutes. Keep an eye on them. They should feel springy when you gently press the tops with your finger.
Allow to cool in the tins for a few minutes and then turn them out onto a wire rack. Once they’ve cooled make the icing.
Melt the margarine in a small saucepan and then add the sifted cocoa powder, mixing for about a minute. Add a little of the milk and then the icing sugar and mix everything well together, adding a little more milk if necessary. It should be of spreading consistency.
When the sponge cakes are cool, heat a little apricot jam and spread on one of the sponges. Then add half of the icing. Place the other sponge on top and repeat, adding a little more of the jam and the rest of the icing. Now sit down and enjoy with a nice cup of tea and a friend!