CHOCOLATE LAYER DESSERT
A very indulgent rich dessert, save for that special occasion!

YOU WILL NEED
1 pack Jane Asher Chocolate Fudge Cake Mix
2 medium eggs
195ml water
50 ml (2 fl.oz) oil
50g (2oz) butter
142ml double cream
150g (5oz) prepared fruit – raspberries, strawberries, drained canned mandarin oranges etc.

METHOD

Cooking Appliances vary. These instructions are given as a guide only.

1. Pre heat the oven to180ºC (160ºC for a fan assisted oven)350ºF/Gas Mark 4.
   
2. Blend together the contents of the chocolate cake sachet with 2 medium eggs, 180ml (6 fl. oz) water and 50ml (2 fl. oz.) oil in a large mixing bowl. Whisk on slow speed for 30 seconds then continue on maximum speed for 2 minutes.
   
3. Transfer the batter to a greased and lined 28 x 38cm (11 X 15 inch) swiss roll tin.
   
4. Bake for 25-30 minutes until the sponge is well risen and spongy to the touch.
   
5. Transfer to a wire rack and allow to cool. When the sponge is completely cool, carefully remove from the tin and remove the lining paper.
   
6. Whilst the sponge is baking, make the filling. Place the cream in a mixing bowl. Sprinkle on the contents of the chocolate filling sachet, whisk on low speed until the chocolate filling is well mixed in and the cream forms soft peaks. Refrigerate until required.
   
7. To make the hot chocolate sauce: Place the contents of the Fudge Frosting Sachet and the chocolate chips into a saucepan with 50g (2oz) butter and 1 tablespoon water. Heat gently, stirring continuously, until the butter is melted and the sauce is smooth and glossy.
   
8. When the cake is cooled, cut into 8 rounds using an 8cm (3”) cutter, (the remaining cake can be cut into cubes and used as the base for a chocolate trifle, or made into crumbs and used to make chocolate truffles).