I’ve wanted a ‘nice’ crowd pleasing Chocolate sandwich cake for a while. I have a delicious heavier chocolate sponge cake but wanted a lighter cake that is quick to bake. Well, I found it.
I like to take random cookery books from the library and try one recipe. This week’s book was in the kids cookery section and is called ‘Get into baking’ by Katie Marshall. The chocolate sponge caught my eye, as it uses both cocoa and melted chocolate, which should result in a nice chocolatey sponge. It does and we’ll be making this again for sure.
This cake was a for a family birthday and was decorated by my kids. I think it was their perfect cake 😉 Recipe below
Ingredients
- 225g softened butter (recipe said to use unsalted but I used regular)
- 225 g soft light brown sugar
- 4 medium eggs
- 200 g self-raising flour
- 50 g cocoa powder
- 50 g plain chocolate
- 1 tsp salt ( I used half a teaspoon as I felt a spoon was a lot)
- 1 tsp. Baking Powder
- 75 ml milk
Method
- Preheat the oven to 180C / Fan 160C / Gas 4.
- Grease two 20 cm tins and line the bases with baking parchment.
- In a large bowl, use a wooden spoon to mix the butter and sugar together. (Or use a mixer)
- Beat the eggs in a jug and pour them into the large bowl along with 1 tbsp flour. Mix well.
- Carefully melt the chocolate. (I used a microwave and stirred after each 30 second burst). Set aside to cool slightly.
- Sift the flour, cocoa, baking powder and salt into the large bowl. Then stir in the melted chocolate and milk.
- Mix it altogether. Divide mixture between both tins and smooth the tops. Bake for 20-25 mins until firm to touch. Leave the cakes in their tins for 10 minutes, then turn out on to wire racks to cool completely.
- Decorate with either chocolate buttercream (link for recipe) or vanilla buttercream (I often use recipe 4 on this link). On this occasion, we went for chocolate buttercream but either would work well.
- Spread one third of the icing over the surface of the bottom cake and put the second cake on top. Cover the sandwich cake with the rest of the icing and add sweets of your choice on top.
Some @thecakemum observations/tips:
- The cake took slightly longer to bake, so I left it in an extra few minutes. Remember each oven is different.
- It keeps well and was delicious a few days later. I don’t store cakes in the fridge. Just wrap in clingfilm and hide away from sight!
Happy Baking
De (aka thecakemum)
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The Cake Mum 