Chocolate Marmalade Layer Cake
This recipe for chocolate cake uses the 6-6-6-3 method.
6 oz self-raising flour
1 tsp baking powder
2 tbsp cocoa powder
6 oz butter
6 oz superfine sugar
3 eggs
Marmalade
Powdered sugar (optional)
Preheat oven to 170°C fan/convection.
Grease 2 round cake tins and line with baking paper.
In a large bowl, sift together the flour, cocoa powder, and baking powder.
Beat the butter and sugar together until fluffy.
Beat in the eggs until well-combined.
Mix in the flour mixture just until combined.
Divide batter evenly between the prepared tins.
Bake for 20 minutes in the preheated oven until a skewer inserted into the center comes out clean.
20 minutes
Leave to cool for 10 minutes, then turn the cake out onto a cooling rack.
10 minutes
When completely cool, cover one cake layer with a generous, even layer of marmalade. Place the second cake on top.
If desired, dust the top with a small amount of powdered sugar as decoration.