Chocolate sponge cake

Easy chocolate sponge recipe, using a super simple, all-in-one method. Serve this moist chocolate cake with an extra dollop of cream for ultra indulgence.

Ingredients

Chocolate sponge cake
  • self-raising flour 175g
  • 70% cocoa powder 3 tbsp
  • unsalted butter 175g, softened completely
  • golden caster sugar 175g
  • baking powder 1 tsp
  • eggs 3
  • milk 1-2 tbsp 
  • double cream 300ml pot

How to

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.

Chocolate sponge cake

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.

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.

Chocolate sponge cake

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.

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