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Get the kids into the kitchen to make this super-easy, super-chocolatey sponge cake, decorated with pretty, multicoloured sweets
Serves: 12
Prep time: 25 mins
Cooking time: 20 mins
Total time: 45 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 125g (4oz) butter, at room temperature

 

    • 175g (6oz) golden caster sugar

 

    • 175g (6oz) light muscovado sugar

 

    • 2 medium eggs

 

    • 200g (7oz) self-raising flour

 

    • 60g (2oz) cocoa powder

 

    • 1 level tsp baking powder

 

    • 250ml (8fl oz) plain yogurt

 

For the icing:

    • 300g (10oz) golden icing sugar, sifted

 

    • 2 level tbsp cocoa powder, sifted

 

    • 15g (½oz) butter

 

    • 90g (3oz) sugar-coated sweets, eg, Smarties, to decorate

 

    • 2 x 20cm (8in) sandwich tins, buttered and the bases lined with baking paper

 

 

Method

 

 

    1. Set the oven to gas mark 4 or 180°C. Put the butter into a bowl and stir with a wooden spoon to soften it. Add the sugars and mix together with a wooden spoon or an electric mixer, until the mixture is pale and fluffy.

 

    1. Crack the eggs into a small bowl. Tip them into the creamed mixture and mix again.

 

    1. Stir in the flour, cocoa powder, baking powder and yogurt. Mix together until smooth.

 

    1. Spoon an equal amount of the mixture into the 2 lined tins. Bake for 20 mins, until the cakes are well risen and shrinking away from the edges of the tin. Wearing oven gloves, carefully remove the tins from the oven. Push a cocktail stick into the centre of the cake: if the stick comes out clean, it is cooked; if it’s sticky, continue to cook the cakes for a few more minutes.

 

    1. Flip the cakes over, out of their tins, on to a wire rack to cool. Leave for 30 mins to cool completely.

 

    1. To make the icing: Sieve the icing sugar and cocoa powder into a bowl. Put the butter into a cup and pour 3-4tbsp hot water on to it. Stir to melt the butter. Pour into the icing sugar and stir together until smooth.

 

    1. Spoon half of the icing on to one of the cakes and spread over the surface with a palette knife. Top with the other cake. Lift the cake on to a cake stand. Spoon on the rest of the icing and spread over the cake with a palette knife. Arrange the sweets on top of the cake in a heart design in the centre and a circle around the edge.

 

 

Nutritional information per portion

 

 

fat 13.0g saturates 8.0g calories 407(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.