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This recipe is over two pages, first how to cook the chocolate sponge then how to fill it and how to ice the cake. Recipe by David Marks. KEY POINTS
INGREDIENTS
WHAT SPECIAL KITCHEN EQUIPMENT FOR CHOCOLATE CAKE You will need the following for the chocolate sponge: You will need the following for the fudge icing: CLICK ANY PICTURE BELOW TO ENLARGE IT The butter for the sponge must be soft. The best way to achieve this is to measure out the butter an hour or so before it is needed and leave it at room temperature. If this is not possible, break up the butter with a fork and beat it for a minute or so. Turn the oven on, setting it to 170°C / 325°F / Gas Mark 3. Next, grease both of the baking trays with margarine or butter, cut out 2 circles of greaseproof paper and line the base of both baking trays. NOTE: If you follow the recipe and use the correct sized cake tins then you will have no problem. However, if you use smaller cake tins then only fill to around two thirds full. If you fill up the cake tins completely the mixture will overflow into your oven as it cooks.
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