Chloe Baker's Really Useful Chocolate Sponge Cake
Over a year ago
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Ingredients
Accompaniment
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Description
Delicious chocolate sponge cake.
Method
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1
1. Preheat the oven to 180C/160C fan/gas 4 and lightly butter a 20cm round cake tin about 7cm deep.
2. Place all the cake ingredients in a food processor and whiz until smooth, about 2 minutes. Transfer to the cake tin, smooth the top, place in the oven and bake for 50-55 minutes or until cooked through. Remove from the oven, leave to cool for 5 minutes in the tin, then turn out on to a rack and set aside to cool completely.
3. To finish, whip the cream to soft peaks and swirl through a few drizzles of chocolate sauce.
4. Slice the cake in half across. Spread the bottom half with a little chocolate sauce. Spoon over the cream filling and sandwich with the top. Dust the top decoratively with icing sugar to serve.
Chef's Tips
ALTERNATIVELY Using these quantities you can make about 16 individual cakes in standard muffin tins, as pictured left. Adjust the baking time to 15-20 minutes.
FOR A CHOCOLATE FILLING Melt 140g dark chocolate and combine with 140g sour cream until smooth. Stir in 1 tbsp coffee or chocolate liqueur, if wished. Use to fill the small cakes, as pictured left, or the large one.
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