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

BBC Good Food - - Contents -

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

4 eggs

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

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