Re: choccy cake and rum flavoured cream
Alright folks - I hear your paen!!!
in a bowl: sift 3 Tbls Cocoa powder. Add 2 Tbls hot water and mix to a thick paste. Add 2 Tsp baking powder, 2 eggs. Whip with a fork. Add 4 Oz Self-raising flour, 4 Oz margarine, 4 Oz caster sugar. Stir and mix vigorously until all ingredients thoroughly mixed. Share ingredients between two shallow 7" baking tins greased and lined with grease-proof paper and place in a warm (160oC) oven for approx 30 - 35 mins. Sponge is cooked when its 'springy' to touch and a knife stuck in it comes out clean. When cooked, remove from heat and allow to cool for 20 - 30 mins. Turn out of tins onto a baking grill and allow to cool thoroughly.
Whilst sponge is cooking, in a bowl: sift 6 Oz Icing sugar. Add 2 Oz soft margarine. Place 1 Tsp coffee granules in a mug and just enough hot water to dissolve the granules (normally just sufficient to cover the inner surface of the mug). Add to the Icing sugar in the bowl. Add 2 Tsps Rum to the bowl and stir/beat thoroughly into a thick paste.
When sponge is cooled, on one sponge, spoon over 3/4 of the icing and smooth with a palette knife. Place second sponge on top. Use remaining icing over the top of the sponge and again smooth with palette knife. Decorate with 100s & 1000s, and chocolate flakes!!!
Voila - chocolate sponge with coffee and rum butter cream filling!!!