Chocolate Sponge Cake

INGREDIENTS

For the cake;

125g/4.5oz unsalted butter or baking margarine, softened

125g/4.5oz golden caster sugar

2 medium sized eggs, beaten

1 tbsp golden syrup

125g/4.5oz self-raising flour, sieved

2 tbsp cocoa powder, sieved

For the filling and topping;

50g/2oz icing sugar

25g/1oz unsalted butter or baking margarine, softened

100g/3.5oz milk chocolate, chopped

METHOD

Preheat the oven to 160C, 325F, Gas 3.

Grease and line the bases of 2 x 7" shallow cake tins.

Place the butter and sugar in a large mixing bowl and beat with a wooden spoon or electric whisk until light and fluffy.

Stir in the golden syrup.

Gradually add the flour, cocoa powder and beaten eggs alternating between them and stir until well combined.

Pour the mixture equally into the 2 tins and level the tops.

Bake for 20 minutes until firm to the touch.

Carefully transfer to a wire rack to cool.

FILLING AND TOPPING

Cream the icing sugar and butter together.

Melt the milk chocolate in a heatproof bowl over a pan of simmering water and beat half into the creamed mixture.

Use the filling to sandwich the 2 cakes together.

Spread the remaining melted chocolate over the top of the cake.

Leave to set before serving.

Serve or store your cake in an airtight container.

Enjoy!

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