EASY BAKES Make our foolproof chocolate sponge
...and this is the only chocolate cake recipe you’ll ever need recipe MIRIAM NICE photograph TOM REGESTER
An airy light sponge and rich buttercream makes this cake simple enough for an afternoon tea but special enough for a party; just add cake candles.
SERVES 10-12 PREP 35 mins COOK 20 mins EASY V G sponges only
for the cake 200g golden caster sugar
200g unsalted butter, softened plus extra for the tins
200g self-raising flour 2 tbsp cocoa powder 1 tsp baking powder ½ tsp vanilla extract 2 tbsp milk
for the buttercream 100g milk chocolate, chopped 200g butter, softened 400g icing sugar 5 tbsp cocoa powder
2 tbsp milk to decorate chocolate shards (see tip, below)
1 Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins, then line the bases with baking parchment.
2 In a large bowl, beat all the cake ingredients and a pinch of salt together until pale. Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
3 For the buttercream, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins. Mash the butter and icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them. Sift in the cocoa with a pinch of salt and pour in the melted chocolate and milk. Mix again until smooth.
4 On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
PER SERVING 523 kcals • fat 29g • saturates 18g • carbs 59g • sugars 47g • fibre 2g • protein 6g • salt 0.6g