Recipe: Golden Egg Chocolate Sponge Cake serves 8-10
225g/8oz Unsalted Butter softened
225g/8oz Light Brown Sugar
1tsp Vanilla Eaxtract – I use Nielsen-Massey
1/4tsp Salt -I use Maldon
5 Large Free Range Eggs
150g/5oz Plain White Flour
75g Cocoa Powder – I use Callebaut
2tsp Baking Powder
For frosting and decorating:
3-4tbsp Salted Chocolate Spread – I use Hawkshead Relish new MUDD spread
200g/7oz Unsalted Butter
400g/14oz Plain Icing Sugar
1tsp Vanilla Extract
2tbsp Hot Water – from a recently boiled kettle
2 x 80g bags Galaxy Golden Eggs
Optional – gold/copper sprinkles
Preheat the oven to 160C/140C fan, gas mark 3
Grease 2 x 20cm/8″ sandwich tins with butter. Line the base of each tin with baking parchment.First of all, place a sieve over a bowl. Then sieve the flour, baking powder and cocoa powder into the bowl. Set the bowl to one side. Dry ingredients.
Next, place the eggs and buttermilk into a jug. Whisk lightly using a fork. Wet ingredients.
Place the butter, brown butter and salt into a large bowl. Beat until well combined and free from lumps.
Next add the vanilla extract. Continue to beat until incorporated.
Take the jug of wet ingredients and pour on to the butter mixture. Then add the sifted dry ingredients.
Beat the ingredients in the bowl gently, scraping down the sides of the bowl halfway through. Continue to beat the ingredients until fully combined.
Divide the chocolate sponge batter equally between the two prepared cake tins.
Place the cake tins into the centre of the preheated oven and bake for 40-50 minutes.
The cakes are baked when they spring back from a light touch and a cake tester comes out clean.
As soon as the cakes are baked remove them from the oven.
Allow the cakes to cool in the tin for 20 minutes and then tip them out on to a cooling rack.
Once cooled carefully remove the baking parchment from the base of each cake.
Making the frosting and decorating the cake:
While the cakes are cooling the buttercream frosting can be made.
Place the butter into a large bowl, or the bowl of a free standing mixer with paddle attachment.
Next add 1 teaspoon of vanilla extract.
Now whisk or beat the butter until it is softer and pale.
Add all of the icing sugar to the bowl and 2 tablespoons of very hot water.
Start mixing very slowly and then as the butter and icing sugar start to combine increase the mixing speed. Continue until the frosting is light and fluffy.
Fit a large icing bag with a large closed star, or drop flower piping nozzle. I have a Wilton #2D piping nozzle.
Fill the piping bag with the whipped buttercream.
Place the bottom of the cake on to a plate.
Spread the Salted Chocolate Spread over the cake. Follow by piping the buttercream so that it covers the spread. Start at the outside edge of the cake, piping in circles until the centre is reached.
Place the top of the cake evenly on to the bottom.
Pipe buttercream on to the top of the cake, in the same way the base was covered.
Pipe 6 swirls, slightly set in from the edge of the cake, as in the photograph
All credits go to Sammie from FeastingIsFun - Check out her other recipes here: http://feastingisfun.com/2017/04/golden-egg-chocolate-sponge-cake/.