The easiest recipe ever for this delicious Chocolate Sponge Cake

Published Tuesday, Oct 14 2014, 19:40 BST  |  By  |  Add comment
Is there anything better than a chocolate sponge cake? We think not! This classic treat is always a winner for both kids and adults, and now you can make your own with this easy recipe to mark National Chocolate Week.

Chocolate sponge is topped with a gorgeous buttercream to create a brilliant baked wonder. Just one slice won't be enough, trust us!

Chocolate sponge cake

© Tate & Lyle


  • For the cake:
  • 330g (11½oz) unsalted butter, softened
  • 330g (11½oz) Lyle’s Golden Syrup
  • 6 large eggs, at room temperature, lightly beaten
  • 275g (10oz) self-raising flour
  • 60g (2½oz) cocoa
  • 1 rounded teaspoon bicarbonate of soda
  • 2 tablespoons milk
  • For the chocolate buttercream:
  • 110g (4oz) dark chocolate 70% cocoa solids, broken into squares
  • 150g (5oz) unsalted butter, softened
  • 75g (3oz) golden syrup
  • 110g (4oz) icing sugar
  • You will also need 2 x 20cm (8”) sandwich tins, greased and the bases lined with parchment paper.


1 Preheat the oven to 180°C/160°Fan, 350°F, Gas 4.

2 In an electric mixer whisk the butter and golden syrup until soft and creamy for about 5 minutes, scraping down the sides once or twice.

3 Next, add the eggs a little at a time, making sure each batch is well combined before adding the next, which will take about 6-8 minutes. Don’t worry when the mixture curdles as it will come together again once the flour is added.

4 Sift over the flour, cocoa and bicarbonate of soda in two batches, lightly, and quickly fold it in with a large metal spoon. Add the milk to make a soft consistency which will easily drop from the spoon.

5 Spoon the mixture into the cake tins where it will come not quite to the top and level out.

6 Bake on the middle shelf of the oven for 30-32 minutes until well risen - a fine skewer should come out clean when inserted in the centre and the cakes spring back when lightly pressed with a finger.

7 Leave to cool for 20 minutes and then turn out onto a wire rack to cool completely and discard the parchment.

8 Meanwhile make the chocolate buttercream by melting the chocolate in a small non-metallic bowl in the microwave for about 30-60 seconds. Or alternatively with a heatproof bowl set over a pan of simmering water for a few minutes. Leave to cool.

8 Beat the butter and golden syrup together in a mixing bowl and sift over the icing sugar until soft and smooth, then mix in the melted chocolate.

9 Sandwich the cakes together with half of the buttercream and use the rest to spread decoratively over the top. Arrange on a plate and serve.

Prep Time

40 minutes

Cook Time

30 - 35 minutes

Nutrition Information

Serves 8 - 10

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