Chocolate Sponge Cake (or Brownies)
This is a great cake! I sometimes make it just with the filling, but no icing. It’s quicker, and a better ‘everyday’ cake. Sieve some icing sugar on top as decoration. Or try the mix as brownies by using plain flour instead of self-raising, no baking powder, and a bit more butter – say 200g. Bake in a brownie tin.
FOR THE CAKE
- 175g unsalted butter, softened, plus extra for the tin
- 175g golden caster sugar
- 3 large eggs
- 50g cocoa powder
- 100g self-raising flour (or same quantity plain flour with 1 tsp baking powder)
- 1-2 tsp milk
TO MAKE THE CAKE
- Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
- Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
- Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
- Once combined, add 1 more large egg and another third of the flour mixture and work that in.
- Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
- Divide the mixture between the tins and smooth the top with the back of a spoon.
- Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
Spread the bottom cake with a layer of marmalade and then a layer of sweetened cream with orange zest. Then make a chocolate ganache for the top cake:
- 100ml cream
- 70g chopped dark chocolate
- Orange juice/oil (optional)
- 2tbsp caster sugar
Bring the cream and sugar to the boil. Quickly pour over the chocolate, and whisk until smooth and glossy. Leave to cool a little until thick enough to spread on the cake.