Check out our quick and 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
It’s always useful to be able to chuck a sponge cake together. Purists may argue that an airy cake is best made in stages, starting with creaming the butter and sugar, but an extra teaspoon of baking powder makes up for any shortfall in lightness.
Ingredients
- 175g self-raising flour
- 3 tbsp 70% cocoa powder
- 175g unsalted butter, softened completely
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 300ml pot double cream
GANACHE ICING
- 100g butter, cubed
- 100g chopped dark chocolate, plus extra to decorate
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.
