|5 ml||vanilla — essence|
|250 ml||castor sugar|
|3||eggs — extra-large|
|500 ml||self-raising flour|
|125 ml||cocoa powder|
|60 ml||smooth apricot jam|
|375 ml||icing sugar — sifted|
|100 g||dark chocolate — finely chopped|
|30 ml||water — warm|
|5 ml||coffee liqueur|
|1 g||chocolate — balls|
1 Preheat the oven to 180 ºC. Grease two 20 cm baking pans and line
with baking paper.
2 Cake Cream the butter, vanilla essence and caster sugar with a beater
or whisk. Add the eggs one at a time, beating well.
3 Sift the flour and
cocoa and add to the egg and butter mix, alternating with milk.
4 Divide the mixture
between the baking pans and bake for 20-30 minutes, until done. Remove from the
oven and leave to cool.
5 Trim the cakes if the tops are uneven. Spread jam on one cake and
top with the other.
6 Icinng Heat the ingredients, except the chocolate balls, in a saucepan
7 Cool the icing until thick enough to spread on the cake. Decorate
with the chocolate balls.