Chocolate cakes have to be one of the all time best foodie inventions we think, and this all-in-one method might just be our favourite kind. Whipped up and ready to go in the oven in a jiffy, this simple sponge recipe is the perfect back up recipe for when you’re short on time and need a quick home-made bake. The filling is a really rich grown-up tasting mixture of softly whipped double cream and dark cocoa powder.
We think this is gorgeous when simple served up with a dusting of cocoa powder and a few flowers made from icing but if it’s for a special occasion then you could go all out and pipe more of the cream filling on top, drizzle on cooled melted chocolate and top with your favourite chocolate-based treats for a really indulgent finish.
Because of the fresh cream filling this lovely cake is best eaten the day it’s made, but will keep nicely in a tin, in the fridge, for a couple more days.
- 225g butter, softened
- 225g caster sugar
- 200g self-raising flour, sifted
- 25g cocoa powder, sifted
- 1tsp baking powder
- 1tsp vanilla extract
- 4 free-range eggs, beaten
- 2tbsp milk
- For the filling:
- 200ml double cream
- 2tbsp icing sugar, sifted
- 2tbsp cocoa powder, sifted
- cocoa powder and sugar flowers, to serve
- You will need:
- 2 x 20cm round cake tins, oiled and lined with baking parchment
Heat the oven to 190C, gas 5. Put all the ingredients into a large bowl and whisk until combined. Divide between the 2 tins and bake on the middle shelf of the oven for about 20 minutes, until springy to the touch. Cool for 5 minutes in the tins then turn out onto a wire rack.
For the filling, lightly whip the cream with the icing sugar then whisk in the cocoa. Use to sandwich the cooled cakes then dust liberally with cocoa powder and add some sugar flowers.