Name: Chocolate sponge cake
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 6 eggs; 1 cup (220g) caster sugar; 1/2 cup (70g) cornflour; 1/2 cup (75g) plain flour; 1/2 cup (75g) self-raising flour; 1/3 cup (35g) cocoa powder; 1/4 cup (80g) raspberry jam; 300 militres thickened cream, whipped; Chocolate ganache; 250 grams dark chocolate, chopped finely; 125 grams salted butter, chopped

Chocolate sponge cake

This chocolate sponge cake recipe is a delicious chocolatey spin on the classic Victoria sponge, filled with cream and jam and drizzled with ganache.

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Ingredients

6 eggs

1 cup (220g) caster sugar

1/2 cup (70g) cornflour

1/2 cup (75g) plain flour

1/2 cup (75g) self-raising flour

1/3 cup (35g) cocoa powder

1/4 cup (80g) raspberry jam

300 militres thickened cream, whipped

Chocolate ganache

250 grams dark chocolate, chopped finely

125 grams salted butter, chopped

Method

Preheat oven to 180°C (160°C fan-forced). Grease two 20cm round cake pans; line bases with baking paper.

Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions; transfer mixture to large bowl. Triple-sift dry ingredients; fold into egg mixture.

Spread mixture into pan; bake about 25 minutes. Turn sponges out immediately, then turn right side up onto baking-paper-covered wire rack, to cool completely.

Chocolate ganache

Combine chocolate and butter in a small saucepan, stirring over low heat until melted and smooth. Transfer to a bowl and cool 15 minutes, or until thickened slightly.

Spread jam over one of the sponges. Top with whipped cream then place second sponge on top. Spread with chocolate ganache.

Unfilled sponges suitable to freeze. Chocolate ganache suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by David Morgan

Ingredients

Method

Chocolate ganache

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