Joe Anderson Everyone loves chocolate sponge cake, right? So why not try this simple to follow recipe which provides a delicious and moist cake which can be eaten as is, covered with ganache or iced and turned into a birthday cake.
Before getting started pre-heat the oven to 180c and grease two 17cm cake tins. You can also line these with greaseproof paper to make sure the cake does not stick.
Chocolate Sponge Cake Recipe
- 175g Self Raising Flour
- 175g Caster Sugar
- 175g Butter (soft)
- 3 Eggs
- 2 Tablespoons of milk
- 1 1/2 Tablespoons of baking powder
- 40g Good quality cocoa powder
Chocolate Ganache
- 150ml Double Cream
- 150ml Chocolate (We use good quality organic plain chocolate, though you can use milk if you wish)
Method
To make the cake, cream the butter and sugar together, then add the cocoa powder, baking powder and one egg plus some of the flour and mix. Next, add another egg and some more flour, mix again and then repeat, using the rest of the flour. Finally, add in the milk and mix it all together until you have a nice smooth mixture.
Divide the mixture between the two cake tins and place in the oven for around 20-25 minutes until the sides start to come away from the tin and the cake is spongy to the touch.
When ready, leave to cool and then turn onto a wire rack.
At this point, you can make the chocolate ganache by melting the chocolate and cream together in a bowl. Just place in the microwave for around a minute, stirring occasionally or ideally in a bowl in a pan of hot water on a low heat and stir until the chocolate has completely melted and blended with the cream to form a silky chocolate mixture. Leave to one side to cool and when thickened you can spread in the middle of the cake and join both layers together.
To finish you can dust with icing or if you want a really chocolatey cake you could make more chocolate ganache and completely cover the cake.
If you are making a birthday cake, you can just add the filling, cover with icing and decorate.
Either way, this is a tasty cake.
