Jack’s favourite food is chocolate cake. He always sasy this when you ask him, before adding sausages and mash, pasta and pies to his list! And in all honesty, who doesn’t like chocolate cake?
This is a simple base recipe for a chocolate sponge which I’ve turned into a proper sandwich cake with butter icing in the middle and top.
You will need:
- 175g margarine or Stork, taken out the fridge an hour before using
- 175g soft brown sugar
- 3 eggs
- 150g self raising flour
- 50g cocoa (you’ll use 2 lots of 25g)
- 2 tablespoons milk
- 175g butter (block or spreadable)
- 350g icing sugar
Pre-heat the oven to 180 degress. Grease two 19/20cm cake tins ensuring you line the base with a circle of greased baking paper.
Cream the margarine with the brown sugar with an electric whisk until it’s very pale in colour and well combined. Add the eggs one at a time, with a spoonful of flour with each, whisking until combined.
Sift into the mixture the flour and half the cocoa and with a spoon, fold it all together. Add the milk and fold in again until it’s a loose semi-runny consistency.
Pour in equal measure into the two tins, flattening it out and then making a well in the middle to stop a doming effect on baking. Transfer to the oven (on the same shelf if poss) and bake for 22-25 minutes, until they are light to the touch and a skewer poked into the middle comes out clean.
Take out the oven and let cool or a short while in the tin before turning out onto a wire rack to cool completely. Leave the baking paper on to reduce rack marks on the base.
Once cool, make the butter icing. Dissolve the remaining cocoa in 60ml of boiling water to make a paste, put this into the fridge to cool. With an electric whisk, cream the butter, add the icing sugar and whisk really well until it’s very pale and light in texture. Add the cocoa paste and mix well.
Once mixed, use half the icing to sandwich the two sponges together, with the other half used to cover the top of the cake. You can add strawberry halves around the top, or just use a fork to decorate the chocolate as you wish.
You can add some twists to the icing, maybe add a little mint or orange flavouring, or stir in a teaspoon of instant coffee to the cocoa paste. It’s very versatile!