Chocolate sponge cake.

[Nana]

I have my GS1 staying for a sleepover (5) & he wants to make a chocolate cake for his mummy, daddy & himself to take home tomorrow. Any fail safe recipe would be very welcome. Thanks.

[Gemini]

I'm not keen on chocolate cake Nana ( although I love chocolate! ) so never make it. If I were to I would make basic Victoria sponge and substitute cocoa for some of the flour, and sandwich it together with chocolate buttercream or Nutella. Someone else may have a better recipe though!
Enjoy the sleepover

[Oma]

I find that's the best way Gem you can't go wrong with a basic Victoria sponge Nana as Gem said some cocoa powder in place of some flour and chocolate butter cream or plain cream and jam , I tend to put cherry jam and some stoned cherries in the middle but that may be short notice to get them in so stick to good old chocolate butter cream 😊

[Daisy]

Nana - my family love chocolate cake and I always use a standard Victoria sponge recipe - 3 eggs and the same weight of everything else, except I substitute cocoa powder for about a tablespoon of the flour. You and increase or decrease the amount of cocoa powder depending on how chocolatey you want it. I also add some orange juice (freshly squeezed if possible) - about half an orange - to keep it moist. You could use water instead. Then make the buttercream in the usual way but substituting cocoa powder again for some of the icing sugar and orange juice for the liquid (sherry if I'm making it for adults only!)

[Nana]

Thanks. He's off out with GD to walk the dog so I'll get it all set up while he's out. He's a knight at the moment.
Well cakes out (÷ mix between two tins. ) & they're as flat as pancakes. Never mind we'll sloppy doppy some icing on & no one will be any the wiser.😂

[aggie]

did you use self raising flour ?

[Nana]

Yes Aggie I did. I know a good workman never blames his/her tools but my OH bought me a Classic Chef Kenwood mixer not so long ago & it doesn't mix the ingredients at the sides of the bowl. I kept having to stop & free up the mixture so it would blend evenly. I used the tool suggested in the book, so I don't know why this happened really. On the other hand my newish oven isn't performing well either. I got a temperature tester & it read the correct temp but when I cooked a turkey it was underdone...to say the least. The same happened to a joint of beef. I cooked by the correct temp setting & amount of time required, literally by the book. Granted I haven't done much baking lately but when I did, the sponge cakes always rose & the cupcakes were always light & fluffy. Bit of a blow to the old confidence to be honest. GS was more than happy with the result & so was mummy. The cake decorated was about an inch high. Like all good mums DD1 said how fantastic & it tasted great.

[aggie]

It does sound like your oven

[Nana]

Maybe I'll get someone in to check it for me. Thanks for your responses.

[Avo]

Did you add Baking Powder? Were the rest of the ingredients at room temperature?

[Nana]

Yes Avo all the ingredients were at room temp. I didn't add baking powder tho' as I thought if you used SR flour there was no need to add another raising agent. I'll just have to do more trials.

[Avo]

I always add baking powder to self raising flour and mine rise beautifully. Maybe that's worth a try next time. (I just won the village baking competition for my victoria sandwich !)

[Nana]

What's your recipe...are you allowed to say? If not don't worry. If youre willing to share could you tell me the oven temp & time it takes to bake. Size of tin. Position in oven, do you use a mixer etc? If I follow it to the letter & it fails then I know it's the oven. As I said tho Avo if you have a winning recipe & guard it with your life then not to worry. 😊

[Avo]

I use two 8" loose bottom sandwich tins. Grease and line the bottom with greased baking paper. Pre heat oven to 170 C (325F or gas 3)
8 oz sr flour (sifted)
1 teaspoon baking powder
8 oz soft margarine or butter (I use stork)
8 oz caster sugar
4 large eggs (I have my own chickens so mine are very fresh!)
2-3 drops vanilla essence

Put all the ingredients in a large mixing bowl, when you sift the flour hold it high to add lots of air. Whisk with an electric
mixer until thoroughly combined. Divide the mixture equally between the two prepared tins, level off and bake on the central
shelf of the oven for about 30 minutes. When cooked leave them in the tins for about 30 seconds and then loosen the edges
by sliding a palette knife all round, turn onto wire cooling rack. Peel of the paper base and allow to cool. When cool sandwich
together with jam and butter icing. (or lemon curd - if using lemon curd I add grated zest and some juice to the dry ingredients).

If you want chocolate cake add 1 tablespoon of cocoa powder to the basic ingredients and omit the vanilla essence.

Hope this helps!

[Nana]

Thank you so much for taking the time to do this for me. I'll try it this week & let you know how it goes.😊