Very Best Chocolate Fudge Cake

I Garnish it with caramel topping and wiped cream .

(Original by Mary Berry "100 Cakes and Bakes")

Cake tins needed:

• 2 deep 20 cm (8in) sandwich tins
• 50 gr (2 oz) sifted cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50ml ( 2fl oz) milk
• 175 gr (6 oz) self-raising flour
• 1 rounded tsp baking powder
• 100 gr (4 oz) butter, softened
• 275 gr (10 oz) caster sugar

For the icing and filling:

• 3 tbsp apricot jam
•  150 gr (5 oz) plain chocolate (39 % cocoa solids)
• 150 ml (1/4 pint) pouring double cream

Step One

 Preheat the oven to 180°C/Fan 160°C/gas 4. Grease the tins, then line the base of each tin with non-stick baking parchment.

Step Two

 Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the mixture equally between the prepared tins and level the surface.

Step Three

 Bake for 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes, then turn out, peel off the parchment and finish cooling on a wire rack.

Step Four

 To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally. Remove the bowl from the heat and stir the mixture to make sure the chocolate has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes.

Step Five

 Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.