Ingredients
For making Chocolate Sponge:-
1/2 tin (200 grams) condensed milk
125 gms self raising flour
2 tbsp cocoa powder
1 tsp levelled, baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
For The Decoration
1/2 cup grated chocolate
2-3 biscuit flakes
1 cup cherries for decoration
For The Crust
2 tbsp melted butter
1 tsp sugar
2 tsp melted raspberry jam
6-8 chocolate flakes
For The Cream
1 packet strong gelatine
5 tbsp powdered sugar
1/2 tsp vanilla essence
250 gms fresh cream
Method
For the cake
- Sieve the flour, cocoa powder, baking powder and soda bi-carb together.
- Mix the condensed milk, flour mixture, 100 ml. of water, the vanilla essence and melted butter thoroughly.
- Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
- Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, takeout from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
- Cool the cake.
- Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
- Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
- Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
For the crust
- Crush the chocolate flakes. Add the sugar and melted butter.
- Apply the jam on the back of the cake.
- Press the flakes mixture over the jam.
- For the cream
- Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completly.
- Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
- Mix the gelatine solution, cream and vanilla essence nicely.
- Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
- Set it in the freezer compartment of a refrigerator.
- When the cream sets, dip the mould in hot water for a few seconds.
- Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
- Decorate the cake with the saved cream with the help of palette knife and spread grated chocolate.
- Apply a few chocolates flakes biscuits on the sides of the cream and cherries for decoration.
- Store the cake in a refrigerator.
- Cut into slices and serve.
Tips
- To test if the cake is done, pierce a wooden tooth-pick through it. If it comes out clean the cake is done.
- Bake the cake in the middle of the oven as this corresponds most exactly with the dial setting.
- Always let the cake cool slightly before removing from tin.
- For making cake soft, you can add 100 ml. thumb-up or coco-cola into the mixture before baking.
- You can use Marie gold biscuit in place of chocolates flakes, it tastes almost similar.
A simple recipe of eggless chocolate sponge cake can be use as a base for many other desserts like double chocolate cake, raspberry cake, walnut cake etc..
