Chocolate sponge cake
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Serves 10
Easy
Prep: 30 mins
Cook: 25 mins
A star rating of 3.6 out of 5.313 ratingsRate
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Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat
Freezable (un-iced)
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
175g unsalted butter
softened, plus extra for the tin
-
175g golden caster sugar
-
3 large eggs
-
50g cocoa powder
-
100g self-raising flour
(or same quantity plain flour with 1 tsp baking powder)
-
1-2 tsp milk
For the buttercream
-
50g dark chocolate
(or milk chocolate if you prefer)
-
85g unsalted butter
softened
-
175g icing sugar
sieved
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Nutrition: per serving
- kcal435
- fat26g
- saturates16g
- carbs44g
- sugars36g
- fibre2g
- protein5g
- salt0.3g
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Method
-
step 1
Heat oven to 190C/170C fan/gas 5. Butter and line 2 x 18cm tins with baking parchment.
-
step 2
Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
-
step 3
Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
-
step 4
Once combined, add 1 more large egg and another third of the flour mixture and work that in.
-
step 5
Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
-
step 6
Divide the mixture between the tins and smooth the top with the back of a spoon.
-
step 7
Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
-
step 8
Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool.
-
step 9
Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
-
step 10
To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
-
step 11
Put the second cake on top and push down very gently. Spread the remaining icing over the top.
RECIPE TIPS
EVE'S BLOG
You can find more of Eve Scott's recipes on her blog Baking the Day. You too can upload your own recipes if you create a My Good Food account.
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A star rating of 3.6 out of 5.313 ratings
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