If you want a really light version of a chocolate cake, then this is the one to try out. Really give this some good whisking as it is the air that gives its lightness
Serves : 8 Prep/Cooking Time : 1hr
Preheat the oven to 180°C
Cream the butter and the sugar together using a handheld electric whisk, until the mixture is pale and fluffy.
Now beat in the eggs and beat for a good 5 minutes until very light in colour, then slowly incorporate the melted chocolate into the mixture
Sift the flour, cocoa powder and baking powder together then add to the wet ingredients, folding gently to allow plenty of air into the mixture
Lightly butter 2 x 7" sandwich moulds, line with greaseproof paper, then pour the mixture in equal quantities, ensuring the tops are flat
Bake in the middle shelf of the oven for around 40 mins or until the sponge springs back when touched or push a skewer into the cake gently - if it comes out clean, the cake is done
Remove from the oven and place on a cooling rack for 10 minutes. Remove from the tins and allow the cakes to go completely cold before adding the filling
In the meantime, whisk the double cream, add the vanilla extract and mix well.
Put the jam over the top of one of the cakes, put the cream on top, then pop the other cake on top of all that