Hot Milk Chocolate Sponge
By Denise Gregory DGWales
This is a really light cake and although it's of the chocolate kind, it's not sickly and doesn't feel heavy after you've eaten it. I found the recipe quite a few years ago in a magazine & it has always been a favourite with my son. When he was very young, if he heard 'bake a cake' in a conversation, he'd always say 'want chocolate cake'. Quite cute really, he was only 3 yrs old.
I'm sorry the recipe is in ounces, but hope despite this, you'll give it a try. I think you'll be very pleasantly surprised.
Pre-heat oven to 180C - 350F/ Gas mark: 4
Grease two 7 inch sandwich tins with melted margarine then line with grease proof paper and brush again with melted margarine.
1) Spread the remaining icing over the other cake
2) Place the remaining icing in a piping bag with a star nozzle and pipe a border around the iced cake. Use the remaining icing to spread over the other cake.
Sandwich both cake together.
Decorate with Chocolate Buttons, rubbing them between your fingers to make them shine. Enjoy