Chocolate Sponge Cake

Chocolate Cakes
175g butter, softened
175g golden caster sugar
3 large eggs
1 teaspoon instant coffee dissolved in 2 teaspoons of water
115g self-raising flour
1 teaspoon baking powder
Pinch salt
55g cocoa powder
2 tablespoons milk or single cream

Ganache Icing
300g dark chocolate (70% cocoa solids)
300ml double cream
150g icing sugar

Chocolate Curls
200g (7oz) dark chocolate

1. Pre-heat oven 190°C/170°C fan/Gas Mark 5

2. Cream together the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time along with the coffee. If the mixture begins to curdle add a couple of tablespoons of the flour.

4. Sift in the flour, baking powder, salt and cocoa powder and combine well. Beat in the milk or cream.

5. Divide the mixture equally between two 20cm sponge/sandwich tins and smooth over the tops, bake on the same shelf for 25-28 minutes until the top springs back when pressed. Cool in the tins for a few minutes before lifting out the cakes, placing onto a cooling rack and removing the bases. If you only have one tin, cook half the mixture and repeat the process.

6. To make the icing, melt the chocolate and the cream together in a saucepan over a very low heat. When melted whisk the two ingredients together, sift in the icing sugar and whisk again until smooth and glossy. Once the icing has cooled, cover and place into the refrigerator until it has become thick and spreadable. This will take around 1 hour.

7. Place one of the cakes top-side down onto a serving dish. Using a spatula or palette knife spread one third of the icing over the cake. Put the second cake on top, top-side up and spread the remaining icing over the top and sides. Place into the refrigerator to set for a minimum of 1 hour.

8. Finish the cake with the decoration of your choice.