Sinful chocolate sponge cake

Wickedly chocolatey this little number will be a hit at afternoon tea parties and cake mornings. Simple and straightforward with a wonderful finish. Looks more complex than it actually is!

4oz self raising flour
4oz butter
4oz caster sugar
3tsp organic cocoa
1tsp bicarbonate of soda
2 eggs
3oz icing sugar
2oz butter
1tsp organic cocoa with chocolate bits
whipped cream
1 bar milk chocolate
1 bar dark chocolate

Butter two sandwich tins and pre heat the oven to 180c. In a clean bowl cream 4oz of butter and 4oz of caster sugar until light and fluffy. Beat in 2 eggs until smooth. Sift in the flour and fold until smooth. Add the bicarbonate of soda and 3tsp of cocoa. Pour into the two tins and put into the oven for 25minutes until springy to touch.

Meanwhile, cream the icing sugar and 2oz of butter with 1tsp of cocoa. Whip the cream until firm.

When the cakes have cooled sandwich with the buttercream and the whipped cream. Melt the two bars of chocolate. Pour on top the dark chocolate. Drizzle with a piping bag the milk chocolate, drag a fork through the two chocolates on the top to create a marbled effect. Leave to cool. Cut and serve with a cup of tea.