Chocolate Sponge Cake

A classic Mary Berry chocolate sponge cake filled and topped with a rich dark chocolate and cream ganache icing.

Baking Vegetarian Dessert Chocolate Cake

Estimated Nutrition

Calories

606.3

kcal / serving

4850.5 kcal total

Carbs

72.8g

per serving

582.1 g total

Fat

31.8g

per serving

254.4 g total

Protein

7.3g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cocoa Powder

175

Self-Rising Flour

tsp

Baking Powder

rounded

300

Caster Sugar

natural

150

Dark Chocolate

broken into small pieces

tbsp

Icing Sugar

to dust

CondimentsSauces

tbsp

Apricot Jam

Dairy

piece

Egg

free-range

tbsp

Milk

100

Butter

baking spread or soft butter

150

Double Cream

Liquids

tbsp

Water

boiling

Method

Create a swirl effect with a palette knife and dust with icing sugar.

Sandwich the cakes with half the icing and spread the rest on top.

Cool the cakes completely then spread the tops with apricot jam.

Allow the icing to cool until it is almost set.

Melt the chocolate and cream together over a pan of simmering water for 10 minutes.

Preheat the oven to 180°C and grease two 20cm sandwich tins with baking parchment.

Divide the mixture between the tins and bake for 25-30 minutes.

Add the remaining cake ingredients and beat until combined.

Mix cocoa powder and boiling water in a large bowl to make a paste.