Hot Milk Chocolate Sponge

By Dee

This is a lovely, light and very tasty sponge cake.

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Rate this recipe 3.9/5 (32 Votes)

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Vanilla Sponge Cake with Chocolate Buttercream & Glacé Cherries

Approved byThe Chef Vanilla Sponge Cake with Chocolate...

Out-Of-This-World Chocolate Cake...

Ingredients

3 Eggs
8oz Caster Sugar
4oz Plain Flour
2 tbsp Cadbury's Bourneville Cocoa
2 tsp Baking Powder
4 fluid oz Milk
1oz Margarine
Chocolate Butter Icing
3oz Butter - softened
8oz Icing Sugar - sifted
2 tbsp Cadbury's Bourneville Cocoa blended with 3 tbsp boiling water - cooled
1 packet Cadbury's Buttons

Details

Level of difficulty Average
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Pre-heat oven to 180C / 350F / Gas Mark 4.
Grease two 7 inch sandwich tins with melted margarine, then line both with grease proof paper & grease again.

Step 2

Whisk the eggs & sugar together really well until very thick & pale. Sift together the flour & cocoa powder & carefully fold into the eggs. Sprinkle the mixture with baking powder. Place the milk & margarine in a small pan & bring to the boil. Pour over the egg mixture. Allow to froth up then fold into the mixture. Pour into the prepared sandwich tins. Bake for 40 minutes. Cool on a wire rack.

Step 3

For the icing beat the butter, icing sugar & blended cocoa together. Spread 3 tbsp over one cake. Use the rest of the icing to either:
1) Place into a piping bag & pipe a border around the already iced cake. Spread the remaining icing onto the other cake.
OR
2) Spread all the remaining icing onto the other cake.

Then sandwich both cakes together. Decorate with the chocolate buttons by rubbing them between your fingers to make them shine. Enjoy