Description

Create a stunning dessert with this moist, reliable chocolate sponge designed to be the perfect canvas for your creative decorating ideas. This recipe balances rich cocoa notes with a velvety texture that holds up beautifully under frosting or Ganache.

Ingredients

200g golden caster sugar
200g unsalted butter, softened
4 large eggs
200g self-raising flour
2 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk

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Instructions

Preheat your oven to 180°C (350°F), grease your cake tins with butter, and line the bottoms with parchment paper.
In a large bowl, beat the softened butter and golden caster sugar together for 3 to 5 minutes until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Sift the self-raising flour, cocoa powder, and baking powder into the bowl, then gently fold the dry ingredients into the wet mixture using a spatula.
Stir in the milk to loosen the batter to a dropping consistency, divide evenly between the tins, and smooth the tops.
Bake for 20-25 minutes until a skewer comes out clean, then cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Notes

To ensure a perfectly level surface for decorating, use a serrated knife to gently trim the tops of the cakes once they are fully cooled. If you prefer a more intense chocolate profile, try replacing the vanilla with a teaspoon of almond extract or adding a pinch of espresso powder to the dry ingredients.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: British