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Chocolate Sponge Cake
By Pump Room, The

Cake mix
3 eggs
8 oz /228g sunflower oil
8 oz /228g full milk
3 tablespoons golden syrup
8oz/228g castor sugar
10oz/284g sieved plain flour
1 ½ oz/43g sieved cocoa powder
1 ½ teaspoon sieved baking powder
1 ½ teaspoon sieved baking soda
Chocolate Buttercream
1.3oz/35g egg yolks
5.3oz/150g castor sugar
8.9oz/250g unsalted butter
Chocolate glaze
1b,10oz/750g dark chocolate
8.9oz/250g unsalted butter 
8.9oz/250g castor sugar
8.9oz/250g double cream
Cake mix
  1. Measure all dry ingredients and put in mixing bowl
  2. Measure oil, milk, eggs, and add to dry mixture gradually, folding in for 5 minutes.
  3. Pour into 12 inch round cake tin
  4. Pre-heat oven to 160˚C and then cook for 25 – 30minutes
  5. Leave to cool and cut carefully in two halves ready to add buttercream
Chocolate Buttercream
  1. Whisk egg yolks until pale and fluffy
  2. Boil sugar to121degrees-careful to avoid caramelising then pour over whisked yolks
  3. Whisk until cooled and add diced butter slowly until soft and light
  4. *(Add 3 oz/85g of chocolate glaze)
  5. Smooth evenly over 1 half  of  cooled cake and top with 2nd half
Chocolate glaze
  1. Boil sugar, butter and cream in pan
  2. Pour over chocolate to melt and mix until smooth with nice sheen
  3. *(Keep 3oz/85g and add to buttercream)
  4. Smooth over top and side of cake until even, smooth and glossy

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