This recipe for a Dark Chocolate Sponge Cake was shared with me by my good friends at Yorkshire Rapeseed Oil. You will find the original recipe on their own
website as well as my version below. I first made it in April when it was be a good use of surplus Easter chocolate. Although it is a very simple and delicious Chocolate Sponge Cake for any time of year. Once you have mastered the cake recipe you can then make subtle changes to the filling and topping as you see fit.
The main difference in this Chocolate Sponge recipe is the use of Rapeseed Oil instead of the traditional butter or baking spread as the fat. This was the first time I had baked using rapeseed oil but I am converted. Fear not, you will not notice the difference and the result is a bit healthier for you! The recipe also uses the all-in-one method so is very simple and foolproof.
Chocolate Sponge Cake
Ingredients
For the cake:
175g Plain flour
50g cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 tablespoons of black treacle
2 large eggs
75g golden caster sugar
120ml milk
170ml rapeseed oil (I used Yorkshire Rapeseed Oil)
For the filling:
150g jam (I used Bonne Maman Berries & Cherries Jam)
200ml double cream
A sprinkling of icing sugar
Method
Pre heat the oven to 160c fan and grease and line two x 20cm spring-form cake tins
Put all of the cake ingredients into a large bowl and beat together until 
everything is combined.
Split the cake mixture equally into the prepared tins and place in the oven for 20-25 minutes.
When cooked, leave to cool in the tins for 5-10 minutes then remove from tins and place on a cooling rack.
Whilst the cakes are cooling whip the double cream until stiff peaks are forming.
When the cakes are cooled cover the top of one cake with the jam, then spread the cream over jam. sandwich the second cake on top of the cream and sprinkle the top with icing sugar.
There you have it, a very simple, yet delicious Chocolate Sponge Cake filled with jam and cream. Indulgent…
