Chocolate Sponge Cake #Recipe by @KatyWalters07

I do love this recipe for Chocolate Sponge Cake. It is easy and always has perfect results. This cake is a good size and will last a family of five approximately four to five days. It is also the base for a number of sponge cakes; for instance, the Victoria Sponge with a delicious strawberry jam filling.

Ingredients for the Chocolate Sponge Cake:

For the cake- Chocolate Sponge Cake

  • 6 ozs Self-Rising Flour
  • 6 ozs Butter or Margarine, softened
  • 6 ozs Castor Sugar (Granulated)
  • 50 gm Cocoa Powder
  • 4 Medium-Size Eggs

For the filling and top (see image)-

  • 175 gm Butter
  • 375 gm Icing Sugar (Confectioner’s)
  • 90 gm Cocoa Powder
  • 2-4 Tablespoons Milk

Directions to make the Chocolate Sponge Cake:

  1. Preheat oven to 180C/160C (350F) – Fan Gas 4. Spray two 7-inch round cake tins with baking spray, then set aside.
  2. Add flour, butter, sugar, cocoa powder, and eggs into the bowl of an electric stand mixer.
  3. Mix on medium speed until all ingredients are thoroughly combined and creamy.
  4. Divide into two 7-inch cake tins and bake for about 30 minutes or until golden brown.
  5. Let the cakes sit for about 10 minutes, then remove from pans. Allow cakes to cool on a cooling rack before filling and icing.

Directions for the filling/top:

  1. Add butter, sugar, and cocoa to the bowl of an electric stand mixer.
  2. Mix on low, adding only enough milk to make a spreadable icing/filling (see cake image).
  3. Spread half of the mixture on top of one layer. Top with second layer. Spread remaining mixture on top of the cake.

Hurrah! Chocolate Sponge Cake is decadently rich. However, it is a fantastic treat for the family, or for your hubby. Above all, it is a wonderful treat for YOU. Why? Because you can’t have too much chocolate.

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Katy Walters