Double Chocolate Sponge Cake Lifestyle & Culture

Double Chocolate Sponge Cake


Words: Ellie Davies

Ingredients:

Sponge:

125g butter or margarine, softened

125g caster sugar

2 medium eggs

125g self-raising flour

 

White Chocolate Buttercream Filling:

80g white chocolate

100g butter

100g icing sugar

 

Milk Chocolate Buttercream Covering:

160g milk chocolate

200g butter

200g icing sugar

 

Sponge Method:

  1. Pre-heat the oven to 180C.
  2. Grease two circular baking tins with margarine/butter.
  3. Whisk the butter and sugar together until pale coloured.
  4. Whisk the eggs in one by one until the mixture is runny.
  5. Sift the flour in and fold into the mixture using a spoon, to make the cakes light and fluffy.
  6. Divide the mixture into the two tins equally and spread using a spatula.
  7. Bake in the oven for 25minutes. Check they are done by sticking a knife into one of the cakes and making sure no cake mixture is left on the knife on removal.
  8. Leave to cool on a cooling rack.

 

Buttercream Method:

  1. Melt the white chocolate in the microwave.
  2. Separately, sift the icing sugar into the butter and whisk together.
  3. Slowly pour the white chocolate into the mixture and mix.
  4. Spread evenly over one of the cake halves, then sandwich the two together.
  5. Repeat method for the milk chocolate and spread evenly over the outside of the cake.
  6. Finish by grating some white chocolate over the cake.

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