This chocolate sponge cake recipe is a variation on a Victoria Sandwich cake, using the all-in-one method, so it's a nice easy cake to make. Essentially, you just substitute cocoa powder for some of the flour and make it in the usual way. It's a simple chocolate cake with buttercream filling, vanilla in this case, but you could easily make it chocolate or coffee instead. Key Ingredients in Chocolate Sponge Cake Cocoa Splatter lid– This saves your kitchen surfaces from being covered in icing sugar. Cover your mixing bowl with the lid, poke the beaters through the hole and keep the ingredients safely in the bowl and your worktops clean.

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All-in-one recipes need soft butter. Room temperature is fine unless you have a cold kitchen. Some brands of butter soften at a higher temperature than others, so it may need a little help. Why is my cake dry? I tend to make a lot of buttercream for this classic chocolate cake because we like it. You could get away with less, or you could spread a layer over the top as well and run a fork through to get a pattern. Secrets of Success What’s not to love about a delicious, fresh, homemade cake? Baking is a great way to pass the time at home, learn new techniques in the kitchen and showcase your creativity. And when you’re head baker at home, you choose what cake you’re going to make and what flavours you’re going for. The un-iced cakes can be frozen for up to a month. Wrap and store in an airtight plastic box. What equipment do you need?Let’s be honest, making cakes is an art form, and unless you’re a natural baker, it takes a few goes to nail that recipe exactly the way the photo in the cookbook shows. That’s why, no matter whether you’re just getting into baking or you’re a seasoned pastry chef moving onto more complex bakes, you want bakeware that’s on your side. I'm planning to make a triple layer. 2 layers of your chocolate cake recipe and one layer of vanilla sponge. With one layer sandwiched with vanilla butter cream and the other with chocolate buttercream. Do you think this will work? Mary advises that for best results you make your Christmas cake at least 3 weeks ahead of the big day. If you’ve left it later than that, don’t panic – your cake will still taste delicious! When the cake is completely cold, wrap it in a double layer of greaseproof paper and then in foil and store in a cool place for up to 3 months. You can even freeze it. Decorate your Christmas cake with crystalised fruit, ribbon or stars – you’ll find icing ideas in the link below. Hi Pamela, If a cake is dry and crumbly, it's usually cooked too much, so your oven might run hot. Take a look at Why is my Cake Dry?.

Everyday Chocolate Sponge Cake | Everyday Cooks Everyday Chocolate Sponge Cake | Everyday Cooks

Like most of my baking, this is an all-in-one recipe for chocolate cake, making it almost foolproof. The key is to mix the ingredients well enough so that they are completely combined, but not to over-mix them by leaving the processor or mixer on for too long. You need soft butter

Deciding what shape your cake is going to be is one thing, but how big are you planning to make it? If you use a cake tin that’s too small, all that lovely cake batter will rise over the sides of the tin. Too big, and the sides shield the cake mix from the oven and slow the baking time right down. That’s why, at Lakeland, our range of cake tins feature all shapes and sizes, from 6 inch cake tins for personal puds, 8 inch cake tins for cakes big enough for two, all the way up to 25cm cake tins that are ideal for making tiered wedding cakes. Thanks for this recipe, it was great, I made it for my grandsons and it was a great success, my daughter now wants me to make another for a birthday cake, what would you need to make an 8" square cake? On the hunt for some good quality baking essentials? We've got everything from loaf tins to pizza pans to muffin trays. Our cupcake tray range is excellent for baking sweet and savoury dishes such as fruit muffins, egg cups and mini quiches. Magimix Food Processor– Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong.