BASIC CHOCOLATE SPONGE
- 125 g/ 4½ oz/ ½ cup of soft margarine
- 125 g/ 4½ oz/ ½ cup of caster (superfine) sugar
- 2 eggs
- 1 tbsp golden (light corn) syrup
- 125 g/ 4½ oz/ ½ cup of self-raising flour, sieved (strained)
- 2 tbsp cocoa powder, sieved (strained)
CAKE FILLING AND TOPPING
- 50 g/ 1¾ oz/ 1 cup of icing (confectioners') sugar, sieved (strained)
- 25 g/ 1 oz/ 2 tbsp butter 100 9/3'h oz white or milk cooking chocolate
- A little milk or white chocolate, melted (optional)
- Use some butter or margarine and lightly grease two 18 cm/7 inch shallow cake tins (pans).
- Place all of the ingredients for the cake in a large mixing bowl and beat with a wooden spoon or electric hand whisk to form a smooth mixture.
- Divide the mixture between the prepared tins (pans) and level the tops.
- Bake in a preheated oven, 190°C/ 325°F/ Gas Mark 5, for 20 minutes or until springy to the touch.
- Cool for a few minutes in the tins (pans) before transferring to a wire rack to cool completely.
- To make the cake filling/ cake cream, beat the icing (confectioners') sugar and butter together in a bowl until light and fluffy.
- Melt the cooking chocolate and beat half into the icing mixture.
- Use the filling to sandwich the 2 cakes together.
- Spread the remaining melted cooking chocolate over the top of the cake.
- Pipe circles of contrasting melted milk or white chocolate and feather into the cooking chocolate with a cocktail stick (toothpick), if liked.
- Leave the cream to set before serving.