It’s still got a fair amount of fat in it, but it’s half the amount you’d expect to find in a standard sponge mixture so you can feel slightly virtuous eating this one!
Makes an 8-inch cake
Ingredients
For the cake
85g butter
150g caster sugar
3 large eggs
130g self-raising flour
60g cocoa
For the topping
85g icing sugar
15g cocoa
1-2 tablespoons water
8 inch sandwich cake tin
Method
- Preheat the oven to gas mark 4, electric 180º/375º, fan oven 170º
- Put a circle of greaseproof paper in the bottom of the cake tin.
- Cream together the butter and half the sugar
- Beat the eggs into the butter and sugar mixture, one at a time.
- Fold in the flour, followed by the cocoa and the remaining caster sugar.
- Pour the mixture into the cake tin.
- Cook in the middle of the oven for approximately 20 minutes.
- When the cake is cooked, remove it from the tin and turn out on to a cooling rack.
- When the cake is cool, make the topping by sieving the icing sugar and cocoa together into a bowl, and adding one tablespoon of water. Mix it together – if it’s too thick to spread, gradually add more water until you get the right consistency.
- Spread the icing over the top of the cake. Leave to set.