Chocolate Sponge Cake
By Pump Room, The

Ingredients
 
Cake mix
 
3 eggs
8 oz /228g sunflower oil
8 oz /228g full milk
3 tablespoons golden syrup
8oz/228g castor sugar
10oz/284g sieved plain flour
1 ½ oz/43g sieved cocoa powder
1 ½ teaspoon sieved baking powder
1 ½ teaspoon sieved baking soda
 
Chocolate Buttercream
 
1.3oz/35g egg yolks
5.3oz/150g castor sugar
8.9oz/250g unsalted butter
 
Chocolate glaze
 
1b,10oz/750g dark chocolate
8.9oz/250g unsalted butter 
8.9oz/250g castor sugar
8.9oz/250g double cream
 
Method
 
Cake mix
 

1. Measure all dry ingredients and put in mixing bowl
2. Measure oil, milk, eggs, and add to dry mixture gradually, folding in for 5 minutes.
3. Pour into 12 inch round cake tin
4. Pre-heat oven to 160˚C and then cook for 25 – 30minutes
5. Leave to cool and cut carefully in two halves ready to add buttercream

 
Chocolate Buttercream
 

1. Whisk egg yolks until pale and fluffy
2. Boil sugar to121degrees-careful to avoid caramelising then pour over whisked yolks
3. Whisk until cooled and add diced butter slowly until soft and light
4. *(Add 3 oz/85g of chocolate glaze)
5. Smooth evenly over 1 half  of  cooled cake and top with 2^nd half

Chocolate glaze
 

1. Boil sugar, butter and cream in pan
2. Pour over chocolate to melt and mix until smooth with nice sheen
3. *(Keep 3oz/85g and add to buttercream)
4. Smooth over top and side of cake until even, smooth and glossy