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This is a delicious, simple and luxurious recipe to have up your sleeve. Definitely suitable for novice and nervous bakers. Get stuck in today
Preheat the oven to 160°C
In the mixing bowl, combine the flour, bicarbonate, sugar and cocoa powder
Add in the eggs, oil and milk and whisk everything together until no lumps remain
Divide the batter into the two cake tins and bake for 20-25 minutes until springy in the centre. Allow to cool completely before icing
Whilst the sponges are cooling, melt the chosen chocolate for the icing in the microwave (30 second increments and stirring to prevent burning). Once it is melted completely, pour in the cold double cream and combine until glossy and smooth
Sandwich the two sponges with the icing before covering the top and sides. Decorate as you wish
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