Chocolate sponge cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8
Skip to ingredients
- 175g self-raising flour
- 3 tbsp 70% cocoa powder
- 175g unsalted buttersoftened completely
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 300ml pot double cream
GANACHE ICING
- 100g buttercubed
- 100g chopped dark chocolateplus extra to decorate
Nutrition: per serving
- kcal711
- fat55.4g
- saturates32.2g
- carbs49.7g
- fibre1.3g
- protein6.3g
- salt0.67g
Method
step 1
Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients (not the double cream) together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
step 2
Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
step 3
To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it’s cool enough to spread easily and will run a little.
step 4
Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.
