Double Chocolate Sponge
This basically my Victoria Sponge recipe with a few tweaks to turn it into chocolate heaven! Go on you know you want to!
Serves 8, approx 30p per slice
Prep time 15 minutes Cooking time 20-25 minutes Icing time 10 minutes
Ingredients
150g unsalted butter or baking fat (eg. Stork), softened
150g caster sugar
130g self raising flour
20g cocoa powder
1tsp baking powder
3 eggs
For the filling
100g unsalted butter, softened
215g icing sugar
1 ½ tbsp cocoa powder mixed with enough water to milk consistency
Preheat the oven, 180C/160Fan/Gas4
Rub the inside of 2 sandwich tins with a little butter & place a circle of greaseproof paper in each.
Beat together the butter & sugar until pale & creamy.
Add the eggs one at a time & stir after each one until smooth.
Add the flour, baking powder & cocoa powder & stir gently until thoroughly mixed.
Divide between the tins & level with a spoon.
Bake for 20-25 minutes, the cakes should be well risen & springy to touch.
Cool on a wire rack.
To make the buttercream icing:
Beat the butter with a wooden spoon until creamy (or soften in the microwave gently)
Sift in the icing sugar & mix well.
Add the cocoa a little at a time & mix until you have a smooth spreadable paste.
To put the cakes together, spread one of the cakes with the buttercream then carefully place one on top of the other & press down gently.
