Monday, 25 June 2012


Click here for the 'Seeds of Eaden' seed shop

This chocolate sponge cake is ideal for all occasions.  It is simple to make and tastes divine.

200 g/7 oz caster sugar
200 g/7 oz self raising flour
1 tea spoon baking powder
4 medium eggs
200 g margarine
150 g cocoa powder
2 tablespoons milk

For the filling:
300 ml double cream

Heat the oven to 190 degrees/gas mark 5.  Grease two cake tins and line with baking paper.

Place the margarine and sugar into a bowl and cream together until smooth.  Add the eggs, flour, baking powder, milk and cocoa powder and mix thoroughly. Divide the mixture evenly into the cake tins and place in the oven for 20 minutes. Cook until the cake springs back when lightly pressed.  Allow to cool on a wire rack.

To prepare the filling, whisk the cream until thick and stiff. Spread the cream onto the top of one of the sponges and sandwich together. 

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