Chocolate Sponge Cake

Ingredients

Sponge Cake:
• 225g (8oz) butter
• 225g (8oz) caster sugar
• 4 medium eggs
• 175g (6oz) self-raising flour
• 50g (2oz) cocoa powder
Butter-icing filling:
• 75g (3oz) butter
• 175g (6oz) icing sugar
• 45g (3tbsp) cocoa powder
• 10ml milk ( you can use water too)

Directions

To Make The Cake:
1. Preheat oven to 180C/350F
2. Cream together the butter and sugar until light and fluffy.
3. Gradually beat in the eggs and, if it starts to curdle, add a little sugar. Fold in the remaining flour and the cocoa powder with a metal spoon.
4. Divide the mixture between the two tins and bake for approx 25 minutes until golden brown and firm to the touch.
5. Remove from oven and leave to cool before turning out onto a cooling rack.
To make the Butter Icing:
6. Place the butter in a bowl and beat until soft.
7. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.
8. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.
9. Top with more butter-icing. Enjoy!