Double Chocolate Sponge

This basically my Victoria Sponge recipe with a few tweaks to turn it into chocolate heaven! Go on you know you want to!

Serves 8, approx 30p per slice

Prep time 15 minutes Cooking time 20-25 minutes Icing time 10 minutes


150g unsalted butter or baking fat (eg. Stork), softened

150g caster sugar

130g self raising flour

20g cocoa powder

1tsp baking powder

3 eggs

For the filling

100g unsalted butter, softened

215g icing sugar

1 ½ tbsp cocoa powder mixed with enough water to milk consistency

Preheat the oven, 180C/160Fan/Gas4

Rub the inside of 2 sandwich tins with a little butter & place a circle of greaseproof paper in each.

Beat together the butter & sugar until pale & creamy.

Add the eggs one at a time & stir after each one until smooth.

Add the flour, baking powder & cocoa powder & stir gently until thoroughly mixed.

Divide between the tins & level with a spoon.

Bake for 20-25 minutes, the cakes should be well risen & springy to touch.

Cool on a wire rack.

To make the buttercream icing:

Beat the butter with a wooden spoon until creamy (or soften in the microwave gently)

Sift in the icing sugar & mix well.

Add the cocoa a little at a time & mix until you have a smooth spreadable paste.

To put the cakes together, spread one of the cakes with the buttercream then carefully place one on top of the other & press down gently.

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