Simple Chocolate Sponge Cake

This recipe is an essential for all bakers and is perfect for chocolate lovers. Once you have your two chocolately, moist, spongey cakes you are free to decorate as you wish. I decided to sandwich my cake together and cover entirely with White Chocolate Buttercream (recipe can be found below). However, there are many alternatives to cover your cake, such as cream cheese frosting, Sugarpaste or Strawberry buttercream. Get baking and get creative!

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Ingredients 

For 2x 8inch round baking tins:
255g Stork tub
255g Caster sugar
175g Self-raising flour
50g Cocoa powder
4 Medium eggs, at room temp & beaten into a jug
For the white chocolate buttercream (to cover the cake/12 big cupcakes):

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140g Unsalted soft butter
150g Icing sugar
100g White chocolate (cut into small chunks)
Method
Preheat oven to 180C and grease and line 2 x 20cm/8inch round baking tins with greaseproof paper.
  1. In a large bowl cream the Stork and sugar together until light and fluffy. Next, pour in the eggs slowly along with a little flour each time to stop the mixture from curdling.
  2. Once all the beaten eggs are added, sift in the remaining flour and the cocoa powder and fold the mixture together with a large spoon/spatula.
  3. Divide between two tins and bake for 8 minutes. Your cakes are done when a skewer in the center comes out clean. Leave to completely cool.
  4. To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combines, sift in the remaining icing sugar and beat together until light and creamy.
  5. Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted, leave to cool to room temperature. Then add to the buttercream and mix until combined, thick and  fluffy.
  6. Dollop a 1/4 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Sandwich the other cake on top and using the remaining buttercream start by applying in the center of the cake and smoothing out to the edges and down the sides. By using this method the buttercream with fill in any gaps and give you even coverage.
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