Betty's Sponge Chocolate Cake
PREP – 20 MIN
COOK – 1 HR
SERVES – 8
Ingredients
For the Cake
- 225g plain flour
- 350g caster sugar
- 85g cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml milk
- 125ml vegetable oil
- 2 tsp vanilla extract
- 250ml boiling water
For the Chocolate Icing
- 200g plain chocolate
- 200ml double cream
How to Make It
STEP 1
Preheat the oven to 180°C/350°F/Gas 4. Grease and line two 20cm (8-inch) sandwich tins. Place all the cake ingredients, except the boiling water, into a large mixing bowl. Beat with a wooden spoon or electric whisk until smooth and well combined.
STEP 2
Gradually add the boiling water to the mixture, stirring until smooth. The batter will be quite thin. Divide the batter evenly between the prepared tins and bake for 25–35 minutes, or until the tops are firm and a skewer inserted into the centre comes out clean.
STEP 3
Remove the cakes from the oven and allow them to cool completely in the tins before icing.
STEP 4
To make the chocolate icing, gently heat the plain chocolate and double cream in a saucepan over low heat until the chocolate has melted. Whisk until smooth, glossy, and thickened. Set aside to cool for 1–2 hours, or until it reaches a spreadable consistency.
STEP 5
To assemble, run a knife around the inside of each cake tin and carefully remove the cakes. Spread a layer of chocolate icing over one cake, place the second cake on top, then cover the top and sides of the cake with the remaining icing using a palette knife. Serve once the icing has set slightly.
