Ingredients easy chocolate sponge cake
175 grams margarine
115 grams caster sugar
50 grams golden syrup
175 grams self-raising flour - sifted
3 tbsp cocoa powder - sifted
3 medium free range eggs
2 tbsp raspbery jam/orange marmalade
150 ml whipping cream
icing sugar for dusting
how to make easy chocolate sponge cake
Grease and line two 18cm round cake tins.
Preheat oven to 180°c.
Place margarine, sugar, golden syrup, flour, cocoa and eggs into a large bowl and cream together until well blended.
Divide the mixture evenly between the prepared cake tins and bake in the middle of the oven for about 20 minutes until tops are just firm and the cakes are springy to the touch.
Leave the cakes to cool in the tins for 5 minutes then remove from the tins and leave to go completely cold on a wire rack.
Spread one cake with the jam/marmalade.
Whip the cream until thick and spread evenly over the jam/marmalade.
Place the other cake on top and dust with icing sugar.
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