Chocolate Sponge Cake
1 hr 20 minServes 8
A two-layer chocolate sponge cake with dark chocolate ganache icing and apricot jam filling.
| prepPreheat oven to 180°C / 350°F | ||||||
| prepGrease two 20 cm / 8 in deep sandwich tins and line bases with baking paper | ||||||
| 50 g cocoa powder | Mix cocoa & boiling water into paste, cool 1–2 min | Beat in eggs, milk, flour, baking powder, spread & sugar until combined | Divide batter between prepared tins | Bake 180°C / 350°F, 25–30 min until risen & shrinking | Cool cakes 10 min in tins, then on wire rack completely | Spread jam, layer with ganache, stack cakes & top with remainder |
| 6 tbsp boiling water | ||||||
| 3 free-range eggs | ||||||
| 4 tbsp milk | ||||||
| 175 g self-raising flour | ||||||
| 1 rounded tsp baking powder | ||||||
| 100 g baking spread or soft butter | ||||||
| 300 g golden caster sugar | ||||||
| 150 g dark chocolate, broken into small pieces | Melt chocolate & cream over simmering water, cool 30 min | |||||
| 150 ml / ¼ pint double cream | ||||||
| 3 tbsp apricot jam | ||||||
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