Chocolate Sponge Cake

6oz Self Raising Flour

6oz Butter

6oz Granulated Sugar

3Eggs

1 1/2oz Cocoa Powder

Cooking Time: Gas Mark 5 / 180c for 15 minutes in middle of oven

Serving: A 2 layer Cake (2x7inch deep tins)

1. Pre heat Oven and grease the baking tins with butter and flour

2. Whisk the butter and the sugar together until creamy (this is for a good few minutes)

3. Whisk the eggs in a separate bowl and then whisk into the butter mixture until well combined

4. Sieve the flour and cocoa powder into the mixture

5. Fold the mixture slowly into the mixture using a figure of 8 (this ensures the mixture will rise well)

6. Divide the mixture evenly between the two tins

7. Place in the middle of the oven and bake for 15 minutes

8. Take out of the oven, leave in the tin for 5 minutes then remove and place on a wire cooling rack.

For the top of the cake we use glace icing and then pipe buttercream icing in a criss cross on top.

You need to make the glace icing fairly thick and leave to cool and set before piping on the buttercream icing.

Glace Icing

5oz Icing Sugar

2Tsp Cocoa Powder

Warm Water to thicken

1. Sieve the icing sugar into the bowl with the cocoa powder

2. With a fork mix in a tablespoon of water at a time to combine and thicken the icing

3. Once at the right consistency (So that it sticks to a knife, but is easy to smooth) spread on the top of one of the sponge cakes.

Buttercream Icing

12oz Icing Sugar

2oz Cocoa powder

4.5oz Butter

1. Sieve the icing sugar into the bowl with the cocoa powder

2. Whisk the butter into the icing sugar mixture until well combined and the mixture is smooth and creamy (I find you need to whisk for a good few minutes)

3. Spoon the mixture into the piping bag and pipe across the top of the glace icing. (We used a star nozzle)

4. Spread the rest of the buttercream icing onto the other sponge and level out

5. Place the top layer onto the bottom sponge and serve!