Chocolate Sponge Cake Recipe
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A chocolate sponge cake is a foolproof way of delighting guests and family members. This recipe is extremely simple and the light sponge cake has been modified at stages to customize it for the chocolate flavor. The airy and delicious sponge works well with chocolate and the rich and creamy butter filling producing a distinctive and delightful treat.
Ingredients:
- 4oz/ 100g soft margarine
- 4oz/ 100g caster sugar
- 3 large eggs
- 5oz /150g self-raising flour
- 1 level teaspoon baking powder
- 4oz/ 100g drinking chocolate
For the Topping and Filling:
- 1 large bar of milk chocolate
- 20z/50g soft butter
- 40z/ 100g icing sugar
- 1oz/ 25g drinking chocolate
Method:
- Heat the oven to 180c/gas mark 4 and grease and line 2 20cm/8 inch sandwich tins
- Place all the ingredients together and mix well with an electric hand mixer. Divide the mixture in to the two tins and smooth the tops carefully with a pallet knife
- Bake in the oven for 35 minutes until the sponge springs back lightly when touched, and a skewer inserted into the cake comes out clean
- Turn out; remove the lining paper and leave to cool on a wire rack
- For the butter cream filling, blend the ingredients together in a bowl until light and fluffy. With a knife smooth on to the centre of the cake and sandwich together.
- For the topping, gently melt the chocolate, broken into cubes, in a heatproof bowl above a shallow pan of water. As soon as it has melted and lightened in color, use a pallet knife and smooth over the top.
- Serve when cool and set.
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