Chocolate Sponge with Chocolate Cream Icing
Over a year ago
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Ingredients
- 200g self raising flour
- 1tbsp coco powder
- ¼ tsp baking powder
- 4 eggs
- 225g light brown sugar
- 225g butter
- 1tbsp milk
- 200g Chocolate of your choice
- 200ml double cream
Accompaniment
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Description
This is an easy recipe for a lazy Saturday Baking.
Method
-
1
Before you start take the butter out of the fridge and weight your ingredients.
First lightly grease two 8" cake tins and line with baking paper.
Sift the flour, coco and baking powder into a large bowl. Next add in the eggs, sugar, butter and mix together. Then pour the cake mixture evenly between the two cake tins and place in the oven at 180 degrees for approx 25 minutes.
Whilst the cake is cooking break up the chocolate and put it into a heat proof bowl. Get a large sauce pan and fill it with boiling water. Next place the bowl into the water and stir the chocolate until completely melted.next whilst still on the heat, add in the cream, remove from the heat and let it cool down, afterwards this should be placed in the fridge for about and hour. When the cake is done leave it in the tin for five minutes and then turn out on to a wire rack. When the icing is ready pour it out evenly onto both of the cakes and spread to cover the hole cake.
ENJOY!!!!!!!!!!
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