A simple and basic chocolate sponge recipe that makes one cake or if you want a layer cake, double the quantities. This is from my grandmother's book and I imagine she made this frequently as the pages in her book are a bit tattered.
2 large eggs, beaten
110g caster sugar
110g flour
85g butter, softened
50g cocoa powder
2 tsp baking powder
3 tbsp milk
Preheat the oven to 180ºC.
Line the bottom of a 20cm sandwich tin with greaseproof paper.
Sieve the flour and cocoa into a bowl and add the baking powder.
Cream the butter and sugar together, then add the beaten eggs one at a time, alternating with some of the flour mixture. Add the rest of the dry ingredients and the milk and mix well. If you need to loosen the mix further (as the cocoa can make it dry) add a little more milk.
Pour the mixture into your prepared tin and bake in the preheated oven for 20-25 minutes. Once the time is up, insert a skewer into the cake and if it comes out clean, it's done. Allow to cool and spread with your choice of icing.
My grandmother suggests a plain icing but I prefer buttercream. Or if you make a layer cake, fill it with whipped cream and serve with strawberries.
I've also tried this with a very indulgent chocolate ganache icing -
150g dark chocolate, 150ml double cream,
1 tsp vanilla extract and a knob of butter.
Simply put all the ingredients into a heavy saucepan and warm through slowly until the chocolate is melted. Take off the heat and whisk till smooth and thickened. Pour on top of the cake and let it drizzle down the sides.
Comments