Chocolate Sponge

Ingredients: 

  • 4 large eggs
  • 200g of self-raising flour
  • 30g of chocolate powder
  • 230g of butter
  • 230g of castor sugar
  • Dark chocolate
  • Filling: 
  • 60g of soft butter
  • 60g of icing sugar
  • 60g of chocolate powder

Method: 

Preheat the oven to 180 degrees celsius. 

Lightly grease two round cake tins (6 or 7″ wide) and line them with baking paper.
Place chocolate squares in a cup in a saucepan, and fill the pan with a few centimetres of water. Simmer until the chocolate melts.
Meanwhile, beat all the other main ingredients together in a large bowl (the mixture should be smooth and thick).
Fold the molten chocolate in.
Dollop the mixture into both tins evenly and smooth the surface with a knife from the centre outwards. Bake for 15-20 minutes in the oven. Remove it and then let it cool on a rack.
While the cake is baking, make the filling by beating the butter, icing sugar and chocolate powder together until it forms a smooth paste.
When the cake is cool, spread on both sponges.
Dust the top with icing sugar and grated chocolate.

Serve. 

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