A chocolate sponge cake which can be decorated for all occasions.
What you need:
Sponge
8oz Self Raising Flour (200g)
8oz Butter or margarine (200g)
8oz Caster Sugar (200g)
4 Large Eggs (beaten)
2 dessertspoons chocolate powder
To finish:-
Buttercream
3oz (75g) Butter (softened)
7oz (175g) Icing Sugar
1-2 tablespoons milk
1 dessertspoonful chocolate powder
Chocolate topping: -
200g milk chocolate
What you need to do:
1. Grease two 8"(20cm) sandwich tins and line the base with greaseproof paper.
2. Cream butter and caster sugar together in a bowl with wooden spoon or electric beater until mixture is very light & fluffy.
3. Gradually beat in the eggs adding a spoonful of sifted flour to the last amount.
4. Sieve the chocolate powder and remaining flour together and gradually beat into the mixture.
5. Divide the mixture between the two sandwich tins and bake in a moderate oven (Gas Mark 4/Electric 180C) for 30 minutes or until sponges spring back when lightly pressed.
6. Remove from the oven and leave to cool for a few minutes, then turn out on to a wire rack and leave until quite cold.
7. Mix the buttercream ingredients together, spread over one of the sponges and sandwich the two together.
8. Break the chocolate into small pieces and place in a dish on a saucepan of boiling water until melted. Spread evenly on the top of the sponge and allow to cool.
9. Decorate depending upon your occasion.