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    Rich Chocolate Sponge

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    Rich Chocolate Sponge

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 50-55 minutes, plus cooling
    • Total time: 75-80 minutes, plus cooling 60 minutes 20 minutes

    Serves: 8 - 12


    • 150g caster sugar
    • 5 medium eggs, lightly beaten
    • 150g plain flour
    • 1 tsp baking powder
    • 150g butter, softened
    • 150g plain chocolate, broken
    • Filling
    • 175g butter, softened
    • 100ml whipping cream
    • 3 tbsp cherry jam or compote
    • 175g icing sugar, sifted
    • Icing
    • 150g butter, softened
    • 150g plain chocolate, broken
    • 100g icing sugar


    1. Preheat the oven to 170°C, gas mark 3. Butter and line a 20cm round tin.
    2. Melt the chocolate in a bowl over a pan of simmering water and leave to cool slightly. Meanwhile, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, then sift in the flour and baking powder and fold in. Fold in the melted chocolate. Pour into the tin and bake for 50-55 minutes, until a skewer comes out clean. Turn on to a rack to cool.
    3. For the filling, beat the butter and icing sugar together, then beat in the cream.
    4. Slice the cooled cake in half horizontally. Fill with the buttercream and cherry jam.
    5. To make the icing, melt the chocolate in a bowl over a pan of gently simmering water. Remove from the heat, add the butter and beat in. Sift in the icing sugar and stir until smooth. Drop spoonfuls on to the cake and spread out with a warm spoon. Leave to set, then serve.

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