This recipe was created for us by Quickes Cheese and was originally posted on their website here.
Ingredients:
- 340g Caster Sugar
- 340g Quicke’s Lady Prue Whey Butter
- 5 eggs
- 300g self-raising flour
- 40g cocoa powder
For the Icing:
- 150g Quicke’s Lady Prue Whey Butter (at room temperature)
- 300g icing sugar, sifted
- 100g cocoa powder, sifted
- Sugar syrup
- Ben Hope Blackcurrant Preserve
Method:
- 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.
- 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.
- Next add the vanilla essence, then carefully mix in the sifted flour and cocoa powder until thoroughly blended.
- Divide the mixture evenly between the three tins and level out.
- 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.
- Whisk together the sifted icing sugar, cocoa powder and the room temperature whey butter to creamy in consistency.
- 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.
- Once cool enough, turn the sponges out of the tins, peel off the parchment and finish cooling on a wire rack.
- 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.
- Add the top cake, layer with buttercream and sprinkle with chocolate flakes or blackcurrants.
