Follow the directions in the recipe and you'll effortlessly produce the lightest chocolate Sponge cake or cupcakes.
Ingredients Cake:
250g unsalted butter or margarine
125g caster sugar or grind ordinary sugar
6 eggs
250g self raising flour
2 teaspoon baking powder
150g cocoa powder (unsweetened)
Ingredients Rich Chocolate Icing:
200g dark chocolate chopped
120g unsalted butter or margarine.
Let's Bake :
1. Preheat oven to moderate 180°C. Brush shallow 40cm baking tin with butter or margarine; layer with grease paper.
2. Using electric beaters, beat unsalted butter and sugar in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
3. Add the thrice sifted (the cake will be lighter)dry ingredients to the bowl. Beat on low speed for 1 minute then on high speed until mixture is thick and creamy.
4. Pour mixture into the tin, smooth surface and bake for 40 mins or until the Sponge cake is golden brown and shrinks from the sides.
5. Remove from oven and let it cool at room temperature.
Let's Make Icing:
-Combine butter, chocolate in small heatproof bowl. Place over pan of simmering water, stir until butter and chocolate have melted and mixture is smooth. Cool until mixture is spreadable.
Spread icing over cake using a wide knife.
Enjoy.
Sponge cakes are eaten the day they are made. Keep in a cool, dry place until ready to serve.
