A classic chocolate bar incorporated into a cake.
|50 g||cocoa powder|
|6||water — boiled|
|175 g||self-raising flour|
|1 tsp||Robertson's baking powder|
|100 g||butter — soft|
|300 g||castor sugar|
|150 g||nestlé bar-one spread|
|300 ml||cream — double thick|
|3||jam — apricot|
|icing sugar — to dust|
Preheat the oven to 180°C
Grease and line two 20cm sandwich tins 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, Combine the stiff whipped cream and the Bar-One spread.
Once baked, remove the cakes from the oven and allow to cool completely. Spread the tops of each cake with apricot jam. Fill the cakes with half of Bar one and whipped cream filling and spread the remainder on top.
Recipe reprinted with permission of Nestlé® Professional.