Ingredients For the sponge: Unsalted butter: 200g, softened (plus extra for greasing) Caster sugar: 200g Large free-range eggs: 4 Self-raising flour: 200g Cocoa powder: 40g Baking powder: 1 tsp Whole milk: 2 tbsp
For the buttercream filling: Unsalted butter: 150g, softened Icing sugar: 300g, sifted Vanilla extract: 1 tsp Milk: 1–2 tbsp
For decoration: Icing sugar: for dusting the top
Method 1️⃣ Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
2️⃣ Beat the butter and caster sugar together until pale, light, and fluffy.
3️⃣ Add the eggs one at a time, beating well.
4️⃣ Sift in the flour, cocoa powder, and baking powder, then gently fold until just combined.
5️⃣ Stir through the milk until the batter is smooth and drops easily off a spoon.
6️⃣ Divide evenly between the tins, level the tops, and bake for 20–25 minutes, until a skewer poked in the centre comes out clean.
7️⃣ Leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
8️⃣ To make the buttercream, beat the softened butter until creamy, then slowly mix in the icing sugar.
9️⃣ Add vanilla and just enough milk to create a smooth, spreadable filling.
🔟 Spread the buttercream on one sponge, sandwich with the other, and dust the top generously with icing sugar.
Serving Information Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Serves: 10–12 slices Calories: ~370 per slice
Tips Use room temperature ingredients to achieve a light, airy sponge. A spoonful of raspberry jam under the buttercream is a classic twist. Store in a tin for up to 3 days, or freeze the plain sponges and assemble when needed.
A slice of this chocolatey delight with a cuppa is simply irresistible.
