Today’s recipe is a very easy chocolate sponge cake, in two layers, that have a simple chocolate buttercream between them.
This recipe is simple, with not too many ingredients and when complete it tastes very good indeed.
You can make much richer chocolate cakes, more decadent in style, but for a simple, easy to make cake, this is difficult to beat.
Mine turned out very nicely, even though both my cameras gave me problems which made editing things together rather difficult. But, as you will see, the cake turned out well and I can confirm that it tastes very good indeed.
Chocolate Sandwich Sponge w Chocolate Buttercream – Video
for the sponge cakes:
- 225g(2 sticks) softened unsalted butter
- 225g(1 cup + 2 tbsp) caster sugar(granulated is ok)
- 175g(1 1/4 cups + 2 tbsp) self rising flour
- 4 medium(large in USA) eggs
- 50g(scant 1/2 cup) cocoa powder
for the buttercream:
- 50g(1 3/4 oz) dark chocolate broken into small chunks
- 100g (1 stick minus 1 tbsp) softened unsalted butter
- 200g (1 1/2 cups + 1 tbsp) icing sugar
- Preheat the oven to 180C/160C Fan/350F.
- Grease two 8 inch sandwich tins and line the bottom with parchment paper.
- Cream the butter and sugar,for the sponges, together until nice and fluffy( I used a stand mixer).
- Beat in the eggs, one at a time, until fully combined. Add a little flour to prevent curdling if you wish.
- Mix the flour and cocoa powder together(sieve cocoa powder if it has lumps).
- Fold the flour//cocoa powder into the wet mixture until all is combined.
- Divide the mixture equally between the cake tins and spread evenly across the base.
- Bake in the oven for 25 minutes, until the top is springy and a skewer poked into the centre comes out clean.
- Place the sponge cakes onto a wire rack to cool completely.
- Melt the chocolate, either in microwave or in a bowl over a pan of simmering water.
- Allow to cool down.
- Beat the butter and icing sugar together until all is combined into a creamy mass.
- Add the cooled, melted, chocolate and mix in until all is evenly combined.
- Turn on sponge cake upside down and spread the buttercream all over the top surface.
- Place the other sponge cake on top and press gently to fix to the buttercream.
- Sift icing sugar, or cocoa powder, or both, over the top if you wish before serving.