What you will need
* Grease Proof Paper
* Two 8inch (20cm) Cake Tins (see sizes at the bottom of the page)
* Wire rack
* Electric Whisk (or hand whisk/wooden spoon)
* Metal Spoon (for mixing)
* Medium bowl
* Small Bowl
* One Oven
* Table Spoon
Main Cake Ingredients Needed:
* 6oz Butter
* 6oz Caster Sugar
* 3 Eggs
* 6oz Self Raising Flour
* 1 Table spoon of Cocoa Powder
Finishing Ingredients Needed:
3oz butter, softened
1 teaspoon vanilla extract
6oz icing sugar
1/2 tablespoon milk
Heaped Tablespoon of cocoa powder
Pre-heat the oven to 170oC (Gas Mark 3, 325oF)
Make some base papers with grease proof paper, making sure you wipe the inside of the cake tins with butter. Cut out a square roughly the size of the tin and fold it 3 times, then cut the paper as shown in the photo. I usually use the label that comes with the butter to wipe the butter onto the tins. Then place the paper circles into the tins.
In your medium-sized mixing bowl, mix together the butter and sugar, until it’s a cream colour and quite fluffy.
I always use an electric whisk because it speeds things up a little, but you can always just use a wooden spoon, or a metal whisk.
Then in a different bowl beat the eggs together, then add them to the butter and sugar a little at a time. Make sure you beat the mixture well between adding the eggs each time. If you add it a little at a time the mixture won’t curdle.
When you have added the eggs to the mixture well. Then put all of the flour into the sieve and also the table spoon of cocoa powder, and lift the sieve so that it is high above your bowl, so it catches the air as it falls into your bowl (this helps it to rise!). If you prefer you can keep the sieve on a plate,as the photo shows.
Sieve around 1/4 of the flour and fold the flour into the mixture with a metal spoon. Do this by folding the mixture over the flour. Try to do this carefully and gently so you keep the air in the flour. Repeat this method until you have sieved and folded all of the flour into the mixture.
Divide the mixture into the 2 tins you prepared earlier and pop them in the oven. They should take around 25-30minutes depending on your oven. I always check mine about 5minutes before they are due to be taken out to see how they are doing. To check if they are done just feel the middle of the sponge, they should be brown and springy.
When you think they are ready (and looking delicious!), take them out and put them on the side. Once they have cooled a little, turn them upside down (use a oven glove for this) and put them onto the wire rack
Making the Chocolate Butter Cream Icing
You’ve nearly finished!
In your other bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well between adding the sugar. Then mix in the cocoa powder. Beat in the milk, and continue mixing until light and fluffy. You can do this while your cake is baking or you can do it while it is cooling as it doesn’t take long to do!
Then melt your slab of chocolate (broken into cubes) in the microwave and spread over the top of the cake. Decorate with other chocolate loveliness.
You are finished! Well done!
Really Chocolatey Chocolate Sponge Cake by CatherineMiles
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