Chocolate & Black Currant Cake

Make the Chocolate Mix: 

1.Mix water, vegetable oil, cocoa powder, and 1 cup of sugar in a sauce pan, bring to a boil and let it bubble gently for 1 minute. 

2.Set aside and let it cool.

Make the Cake: 

1.Separate egg whites from egg yolks.

2.Beat egg whites to stiff peaks with ½ cup of sugar. Keep mixing, add the egg yolks and slowly pour in the chocolate mix.

3.Fold in the flour, baking powder, and baking soda.

4.Pour batter into a greased 9 X  13 glass baking pan.

5.Bake in a preheated oven at 355°F (180°C) for 40 minutes or until done.

6.Remove cake from pan 5 minutes after taking out of oven to allow more efficient cooling.

Make the Cheese Cream: 

1.Mix the 1/2 cup butter with 4 tablespoons of caster sugar until nice and fluffy, add the cream cheese one tablespoon at a time. It might take a while but don’t add another until the previous is fully combined.

If you can’t get cream cheese for cheesecakes mascarpone should work, the important thing is it should be really thick.

Assembly: 

1.Let the cake cool completely and cut it horizontally in half.

2.Spread one half of the black currant jam on the bottom half of the cake.

3.Cover the bottom half of the cake and jam with the cheese cream.

4.Put the other layer of cake on top and spread the other half of the black currant jam on the top layer.

Make the Frosting: 

1.Whisk 1 pint whipping cream with a tablespoon of caster sugar until stiff (you may optionally add gelatine so it keeps its shape) and spread over the top layer of cake.

2.Grate chocolate over the top to taste for decoration.

3.Keep in the fridge until serving. Enjoy!