I have once again been channeling my inner Ina Garten today and have been very busy in the kitchen! I decided to make a chocolate sponge cake as I haven't made one in a long time and my sponge cakes seem to be really popular with my friends and family. The cake is made up of 2 layers of chocolate sponge with a white chocolate filling and frosting topped with fresh raspberries. Here's how I made it:
For the Cake:
175g/ 6oz Butter, at room temperature
3 Eggs, at room temperature
175g/6oz Caster Sugar
175g/ 6oz Self Raising Flour
50g/ 2oz Cocoa Powder
1 tsp Baking Powder
1/2 tsp Vanilla Extract
For the Frosting:
175g/ 6oz White Chocolate, chopped
2 1/2 tbsp Plain Flour
225g Butter, softened
200g Caster Sugar
1 tsp Vanilla Extract
Raspberries or Strawberries to decorate (optional)
1. Pre heat oven to 170C/ 325F/ Gas Mark 3 and line/ grease 2 cake tins.
2. Cream the butter and sugar together in a large bowl until light and fluffy and then add the eggs one at a time until you leave a trail on the surface when the whisk is lifted.
3. Sift half of the flour into the mixture and fold.
4. Fold in the remaining flour together with the cocoa powder and baking powder then stir in the vanilla extract.
5. When all of the ingredients have been incorporated spoon the mixture evenly between the 2 tins and bake for around 30 minutes, remove the cakes from the oven and they should be springy to the touch. Insert a skewer into the centre of the cakes and it should come out clean. Leave the cakes to cool in their tins for a couple of minutes then turn out onto a wire rack to cool thoroughly.
6. As the cakes are cooling begin making the frosting my combining the chopped chocolate together with the milk and plain flour in a pan and cool over a medium heat, stirring constantly until the mixture thickens and all of the chocolate has melted. Remove this from the heat and allow it to cool completely.
7. When the cakes and chocolate mixture are completely cool you can then make the frosting. In a large bowl cream the butter, sugar and vanilla extract together and beat until light and fluffy then add the chocolate mixture gradually and whisk at a high speed until the mixture has the consistency of whipped cream.
8. Spoon a couple of spoonfuls of the frosting on top of one of the cakes then sandwich the other one on top of it then cover the cake in the frosting, including down the sides if you wish then top with raspberries or slices of strawberries.
How delicious does that look? It is a very rich but light cake that would make a great birthday cake. I hope that you enjoyed this post and will give the cake a try!