Recipe for chocolate sponge cake, with Clemengold curd filling and chocolate icing

Ingredients

Chocolate Sponge:
225 g butter
225 g caster sugar
4 eggs
175 g self raising flour
50 g cocoa powder
10 ml (2 t) baking powder
pinch salt
5 ml (1 t) vanilla extract
100 ml milk

Clemengold Curd:
25 g cornflour
200 ml water, divided
juice of 3 Clemengolds
100 g caster sugar
40 g butter
2 egg yolks

Chocolate Icing:
100 g milk chocolate
15 g butter
30 g cocoa powder
50 ml water
15 ml (1 T) golden syrup

How to

Chocolate Sponge:
Place the butter into the bowl of an electric mixer and beat until pale and creamy.

Add the sugar and continue beating for a further 2 minutes.

Whisk in the eggs one at a time, beating well after each addition.

Sift together the flour, cocoa powder and baking powder and salt.

Add to the eggs in two batches.

Beat in the vanilla and the milk.

Pour the mixture into two cake pans that have been sprayed with non-stick spray.

Bake in an oven pre-heated to 180˚C for 25 minutes or until a wooden skewer inserted in the middle comes out clean.

Cool.

Clemengold Curd:
Mix the cornflour with 65 ml (¼ C) of the water.

Bring the remaining water to the boil and add the Clemengold juice and the sugar.

Stir until the sugar dissolves.

Pour in the cornflour and stir until the mixture thickens.

Remove from the heat and whisk in the butter.

Whisk in the egg yolks.

Cool to set.

Chocolate Icing:
Melt the chocolate and the butter together, stir until smooth.

Bring the water, cocoa powder and syrup to the boil and whisk until smooth.

Add to the melted chocolate and mix well.

To assemble:
Sandwich the chocolate sponge halves together with the Clemengold Curd.

Pour the chocolate glaze over the cake and leave to set before serving.

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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor