This delicious chocolate sponge cake is an irresistible treat that will satisfy all chocolate lovers. The fluffy texture paired with rich chocolate buttercream makes it perfect for any occasion.

Follow this step-by-step guide to create a cake that’s both light and decadent.

<h3>Ingredients</h3>

<b>For the Sponge Cake:</b>

<b>For the Buttercream:</b>

<h3>Method</h3>

<b>Step 1: Preheat the Oven and Prepare the Tins</b>

Start by heating your oven to 190°C (170°C for fan ovens) or gas mark 5. Grease two 18cm cake tins with butter and line them with baking parchment to ensure the cake doesn’t stick.

<b>Step 2: Cream the Butter and Sugar</b>

Using a handheld electric whisk or a freestanding mixer, beat the softened unsalted butter and golden caster sugar in a bowl until the mixture becomes creamy and light in color. Once this is achieved, add one large egg and continue mixing until fully incorporated.

<b>Step 3: Sift the Dry Ingredients</b>

Sift the cocoa powder, self-raising flour, and a pinch of salt into a separate bowl. Gradually add a third of this dry mixture to the wet ingredients, mixing gently.

<b>Step 4: Incorporate the Eggs and Flour</b>

Dear Lykkers, after the first batch of flour is well-mixed in, add the second large egg and another third of the flour mixture. Continue mixing until everything is well combined.

<b>Step 5: Finish the Batter</b>

Add the final large egg along with the remaining flour. Beat the mixture until it forms a smooth, thick batter. If the batter appears too stiff, a splash of milk can be added to loosen it up to a spreadable consistency.

<b>Step 6: Divide the Batter</b>

Split the cake mixture evenly between the two prepared tins. Smooth the tops with the back of a spoon to ensure an even bake.

<b>Step 7: Bake the Cakes</b>

Bake the cakes in the preheated oven for 20-25 minutes. Check for doneness by gently pressing the center of the cakes – they should spring back when touched. Once done, remove from the oven and leave the cakes in their tins for about 10 minutes before turning them out onto a wire rack to cool completely.

Best Chocolate Sponge Cake | FLUFFY & MOIST

Video by Pastry Living with Aya

<b>Step 8: Prepare the Buttercream</b>

While the cakes are cooling, it’s time to make the rich chocolate buttercream. Start by melting the dark or milk chocolate. You can do this in the microwave or over simmering water in a bowl, ensuring the bowl doesn’t touch the water. Let the chocolate cool to room temperature.

<b>Step 9: Mix the Buttercream</b>

Beat the softened butter with half of the sieved icing sugar until the mixture is light and fluffy. Gradually add the rest of the icing sugar along with the cooled, melted chocolate. Mix everything together until smooth. If the buttercream is too runny, place it in the fridge for a few minutes until it firms up but remains spreadable.

<b>Step 10: Assemble the Cake</b>

To assemble, place a small dollop of icing onto a plate to prevent the cake from sliding. Position one of the cakes on top of the icing. Spread half of the buttercream evenly over the top of the cake, leaving a small border around the edges.

<b>Step 11: Finish the Cake</b>

Place the second cake on top and gently press it down to secure it. Spread the remaining buttercream over the top, covering the entire surface for a smooth finish.

<h3>Preparation and Cooking Time</h3>

<b>Prep:</b> 30 minutes

<b>Cook:</b> 25 minutes

This chocolate sponge cake is now ready to serve! Whether enjoyed as an afternoon treat with a cup of tea or as a dessert for a special occasion, it’s sure to impress everyone with its delightful chocolate flavor and fluffy texture.