Basic chocolate sponge

Chocolate sponge and buttercream recipe - Easy Food
Fills 2 x 20cm round sandwich tins
200g flour
300g sugar
90g cocoa powder
2 tsp baking powder
2 tsp coffee powder
½ tsp salt
2 eggs, beaten
250ml buttermilk
120ml vegetable oil
1 tbsp vanilla extract

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line your cake tin(s). 
  2. Sift your dry ingredients — flour, sugar, cocoa powder, baking powder, coffee powder and salt — into a mixing bowl. 
  3. Gather your wet ingredients — eggs, buttermilk, vegetable oil and vanilla extract — in a separate bowl. Gradually beat into the flour mixture until combined. 
  4. Transfer to the prepared tin(s) and bake for 30-40 minutes until a skewer inserted into the centre comes out clean. 

Note: “1 x 20cm deep round cake tin” OR “1 x 23cm deep square tin can be used as an alternative to “2 x 20cm round sandwich tins”, if you wish.

Per serving: 417kcals, 16.9g fat (4.1g saturated), 65.7g carbs (39.6g sugars), 7.2g protein, 4.1g fibre, 0.73g sodium.

Need decorating ideas? The best place to start is this great basic buttercream icing!