Simple Chocolate Sponge Cake Recipe Uk
Description
This simple chocolate sponge cake recipe is a classic British dessert that is easy to make and always a crowd pleaser. The light, fluffy sponge cake is filled with a rich chocolatey buttercream and topped with a chocolate ganache for an extra layer of indulgence. It’s perfect for any occasion, from a birthday to a dinner party, and is sure to please the whole family. This recipe uses just a few ingredients, so it’s a great one for beginner bakers. You can also adapt this recipe to make a simple vanilla sponge cake or even a lemon sponge cake – just swap the cocoa powder for vanilla extract or lemon zest.
Ingredients
For the Sponge Cake:
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (180g) butter, melted and cooled slightly
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (30g) unsweetened cocoa powder
- ¾ cup (180ml) whole milk, at room temperature
For the Filling and Topping:
- 1 cup (230g) butter, softened to room temperature
- 3 cups (360g) powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream
- 2 cups (240g) semi-sweet chocolate chips
- 2 tablespoons (30g) butter
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Set aside.
2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a separate bowl, whisk together the melted butter and sugar until combined. Add the eggs one at a time, whisking until just combined. Add the vanilla extract and cocoa powder and whisk until combined. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, until combined. Do not overmix.
4. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. To make the buttercream, beat the butter in a large bowl until light and fluffy, about 2 minutes. Slowly add the powdered sugar, cocoa powder, and heavy cream, and beat until combined and smooth. Set aside.
6. To make the ganache, place the chocolate chips and butter in a medium heat-proof bowl. Place the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted and smooth. Remove from heat and set aside.
7. To assemble the cake, place one layer of the cake on a serving plate. Spread the buttercream over the top. Place the second layer of cake on top and spread the ganache over the top and sides. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Make sure to use room temperature eggs and milk for the cake batter, as cold ingredients can cause the batter to be lumpy.
- This cake can be made ahead of time – just store it in the refrigerator until ready to serve.
- If desired, you can add a tablespoon of espresso powder to the ganache for a mocha flavor. You can also add a teaspoon of peppermint extract to the buttercream for a peppermint chocolate flavor.
Nutrition
This cake contains approximately 400 calories per serving. It is high in carbohydrates, but also contains some protein and fat. It also contains some dietary fiber, iron and calcium. It is important to note that this cake is high in sugar, so it should be consumed in moderation.
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