I made this sponge cake for my dad’s 70th. It was so good that everyone asked for it again for my mum’s birthday the week after!
It’s quite simply a perfect, light and s-p-o-n-g-e-y chocolate cake for any occasion.
And topped with fresh berries… that’s next level.
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Preheat oven to 180°C.
Grease 2 x cake tins with butter (I used 2 x square silicone cake pans).
Sift flour, cocoa, baking powder and baking soda into a large bowl.
Add sugar and salt. Whisk to combine.
Beat eggs with electric hand mixer for 10 mins (yep, 10 mins! I was able to configure the bowl and mixer to balance there doing it's thing while I walked away. You could always enlist the help of the little people who will help eat this cake, or use a stand mixer)
Add eggs, milk, oil and vanilla to flour mixture. Whisk well to combine until lump free.
Add super hot / boiling water and whisk to incorporate.
Pour batter into cake pans.
Bake for around 35 mins (or until a wooden skewer inserted into the centre comes out clean).
Cool for 10 minutes then turn out to wire tray cake coolers.
Cool completely before frosting. I used a chocolate cashew coconut cream icing in the middle (cos' that's where I could get away with it), and simply thickened cream and berries on top (my kids don't like coconut cream)!