Chocolate Sponge with Buttercream filling and Milk Chocolate Icing


For the cake

  • 225g diced butter
  • 225g caster sugar
  • 175g self-raising flour, sifted
  • 50g cocoa powder, sifted
  • 2 teaspoons baking powder, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 medium eggs
  • 100ml milk

For the buttercream filling

  • 100g softened butter
  • 100g icing sugar, sifted
  • 2 teaspoons cocoa, sifted
  • 1 egg yolk

For the icing

  • 100g milk chocolate broken into pieces
  • 15g butter
  • 30g cocoa powder
  • 50ml coffee
  • 1 tablespoon golden syrup


  1. Preheat the oven to 170C and prepare the cake tins – you need 2 tins preferably 18cm.
  2. Place all ingredients in a bowl and cream together with a mixer, scraping down the sides of the bowl from time to time.
  3. Transfer to the cake tins, smoth the surface with a knife and bake for 35 – 45 minutes until a skewer instered into the centre comes out clean.
  4. Run a knife around the edge and leave to cool completely.

To make the buttercream

  1. Blend the butter, icing sugar and cocoa together in a medium sized bowl then whisk with an electric whisk on high speed for 2 minutes until very pale and fluffy.
  2. Add the egg yolk and whisk for a minute longer.
  3. Remove the cakes from the tin and put one on a stand or plate. Spread the bottom half with the buttercream, then sandwich with the top half.

To make the icing

  1. Put all icing ingredients in a pan and whisk together over a very low heat. Be careful not to burn the contents.
  2. Leave to cool a little, and thicken, then smooth all over the top of the cake and leave the icing to drip down the sides.

Recipe take from the Pocket Bakery


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