Hairy Bikers Chocolate Sponge Cake Recipes

BEST EVER CHOCOLATE SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.
• Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

THE HAIRY BIKERS' VICTORIA SPONGE

Steps:

• Preheat the oven to 180C/360F/Gas 4.
• For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
• Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
• Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
• Add the vanilla extract and fold in the flour.
• Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
• Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
• Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
• Add the cinnamon and mix well.
• To serve, trim the top off one of the cakes to make a level surface.
• Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
• Sandwich the second cake on the top and press down lightly.
• Dust the top of the cake with icing sugar and serve in generous slices.

VICTORIA SPONGE

Steps:

• Preheat the oven to 180C/360F/Gas 4. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour). Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour. Add the vanilla extract and fold in the flour. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Add the cinnamon and mix well. To serve, trim the top off one of the cakes to make a level surface. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream. Sandwich the second cake on the top and press down lightly. Dust the top of the cake with icing sugar and serve in generous slices.

CHOCOLATE SPONGE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.