Double Chocolate Cake with Ben Hope Blackcurrant Preserve - Single Variety Co

Double Chocolate Cake with Ben Hope Blackcurrant Preserve

This recipe was created for us by Quickes Cheese and was originally posted on their website here.

For the Icing:



  1. Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease three small sandwich tins (8inch diameter) then line the base of each tin with baking parchment.
  2. Add the Quicke’s Lady Prue Whey Butter and caster sugar to a bowl and beat using an electric whisk until pale in colour. Then add the eggs and beat carefully.
  3. Next add the vanilla essence, then carefully mix in the sifted flour and cocoa powder until thoroughly blended.
  4. Divide the mixture evenly between the three tins and level out. 
  5. Bake in the preheated oven for about 30-40 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. In the meantime, make the buttercream. 
  6. Whisk together the sifted icing sugar, cocoa powder and the room temperature whey butter to creamy in consistency. 
  7. Leave cakes to cool in the tins for a few minutes, before using a skewer to press tiny holes throughout the sponge. Then, pour the sugar syrup in and make sure it doesn’t become too soggy. Leave for 15 minutes.
  8. Once cool enough, turn the sponges out of the tins, peel off the parchment and finish cooling on a wire rack.
  9. When completely cold, on one cake spread a third of the buttercream and top with a good dollop of Ben Hope Blackcurrant Preserve. Top with the next cake and repeat.
  10. Add the top cake, layer with buttercream and sprinkle with chocolate flakes or blackcurrants. 

Click here to buy our Ben Hope Blackcurrant Preserve

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