From: olive magazine
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.
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.
Total Time: 40 minutes + cooling
Yield: serves 8
Yield: serves 8
Ingredients
- 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
GANACHE ICING
- butter 100g, cubed
- dark chocolate 100g chopped, 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 rise, 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.
