If you need a cake for a school Bake Sale or Christmas Fair, this is a quick and easy chocolate cake that is bound to be a winner.
It’s great for a school cake sale as it can either be sold whole, or cut up into slices. Chocolate cake is always very popular with the kids (and adults!). It takes very little time and effort and you or the kids can decorate it with whatever takes your fancy; sprinkles, chocolates, glitter, whatever you like.
Chocolate Sponge Ingredients
250g caster sugar
4 large eggs
225g SR flour
75g cocoa powder
200g icing sugar
50g cocoa powder
A splash of milk
Grease and line two 8″ (20cm) sandwich cake tins. Set the oven to 175°C.
Cream the butter and sugar until pale and creamy. Add the eggs one at a time and beat until incorporated. Sift in the flour and cocoa powder together and fold into the mixture. Spoon into the tins and level very lightly – if you want even layers you can weigh them out.
Cook for about 20-25 minutes or until firm to the touch. Leave to cool in the tins for a few minutes before turning out on to a cooling rack.
To make the buttercream, beat the butter until soft and creamy and then add the sieved icing sugar and cocoa powder. Beat until smooth and creamy and if the icing is a bit stiff add a splash of milk to give a better consistency.
When the cake has fully cooled sandwich the layers together with some of the buttercream. Smooth more buttercream over the top and finish with decorations of your choice.
I used freeze-dried strawberry pieces on the top so I also used jam with the buttercream in the centre of the sponge to tie the flavours together.
The only downside is that it will look so good your kids will want to buy it back…