Elizabeth sponge cake

Dish Type: Dessert

Preparation time: 30 minutes
Cooking time: 25-28 minutes
Serves: 8-10

Chocolate sponge:
200g Caster sugar
200g Butter softened
4 Eggs – lightly beaten
250g Self raising flour
1 tsp Baking powder
4 tbsp Cocoa dissolved in 4 tbsp hot water
1 tbsp Maple syrup

Dark chocolate peppermint cream filling:
55-65g Peppermint matchmakers
55g 85% Dark cocoa solids
100ml Double cream
15g Butter
1 Egg white whisked until stiff

200g Plain Belgian chocolate
175ml Double cream
30g Butter - soft
6-8 Glacier mints – crushed roughly

For the sponge:
• Lightly oil 2 x 23cm (9”) sandwich tins and line the bases with circles of baking parchment
• Cream butter and sugar until light and Fluffy, add eggs a little at a time
• In a separate bowl sift together the flour and baking powder then fold in to the butter, sugar and egg mixture
• Stir in dissolved Cocoa and maple syrup and mix thoroughly
• Divide mixture between the two sandwich tins
• Place tins in the centre of a pre-heated oven and bake for approximately 25 minutes. Sponge is baked through when well risen and firm to touch. Allow to cool in the tins for 10 minutes then carefully turn out on to wire racks, remove baking parchment and allow to cool thoroughly

Peppermint cream filling method:
• In a saucepan over a low heat, warm the cream and gently melt chocolate and Matchmakers into the warm cream
• Once melted together remove from heat and beat in the butter
• Fold in whisked egg white then leave to cool and set

Ganache method:
• In a pan over a low heat, melt chocolate into the cream, remove from heat
• Beat butter into the mixture until it’s thick and glossy. Set aside and allow to cool

Construct the perfect Elizabeth sponge:
• Spread peppermint cream filling on to one cooled sponge then sandwich the second sponge cake on top
• Use the Ganache mixture to spread across top and down the sides of the cake
• Refrigerate for 2-3 hours before serving
• Sprinkle the top with crushed Glace Mints for a diamond-like sparkle

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