Chocolate Lovers Ultimate Sponge Cake

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December 12, 2012 by marksetchfield


Serves 10, prep time 30 minutes, cooking time 45 minutes

8 oz butter
8 oz caster sugar
4 eggs
1/2 tsp baking powder
A little milk
6 oz self-raising flour
2 oz cocoa powder
1 large carton of double cream

For the decoration
2 packets of chocolate fingers
1 large bag of Maltesers
6 oz of butter
8 tbsp icing sugar
2 tbsp cocoa powder

Chef says: Grease and line two 9 inch sponge trays with baking parchment in advance. This is great for a child’s birthday party, and great fun preparing the cake them but be careful not to eat all the fingers you’ll need all of them to surround the cake!

the butter and sugar in a food processor until its light and creamy. Add the eggs one at a time. Mix for three minutes, then add the sieved flour, cocoa and baking powder. Pour in a little milk until the mixture is at a soft consistency. Pour the mixture into the prepared baking tins, even out and place in the oven for 45 minutes. Check the cakes are cooked by dipping in a knife. Meanwhile whisk the double cream until its thick in texture. Once the cakes are cooked remove them from the tins and place on cooling tray and allow to cool. Now place on the one sponges on a plate top side down and spread the cream over the surface. Even out and add the top layer. In a bowl mix the butter with the icing sugar and cocoa until the mixture is creamy. With a spatula cover the entire cake with an even layer of butter icing, making sure all the sides are covered. Now stick vertically the chocolate fingers around the edge of the cake, this should just be under two packets. Once the outside edge is covered take some grease proof paper and wrap the cake tightly so the fingers mould into the icing, leave to cool. Then in a circle from the outside in fill the top with the Maltesers. Even out the spacing of the finger and Maltesers then place the cake in the fridge to cool and set for twenty minutes. Serve at room temperature and have fun some choco-fun!


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