Chocolate Sponge Cake
perfect for sharing
3.8
(2)
An easy-to-make cake that's totally chocolatey and perfectly moist.
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Milk
The quantities provided above are averages only.
Total50 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pouch(es)
Chocolate Cake Batter
(Contains: Wheat, Cereals containing gluten, Egg, Milk May be present: Mustard, Soya)
32 grams
Cream Cheese
(Contains: Milk May be present: Nuts)
50 grams
Icing Sugar
Nutrition Values
Energy (kJ)5085 kJ
Energy (kcal)1215 kcal
Fat45.6 g
of which saturates13.7 g
Carbohydrate181.5 g
of which sugars117.8 g
Dietary Fiber5.4 g
Protein18.1 g
Salt2.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Sieve
•Whisk
•Baking Paper
Cooking steps
1
- Preheat your oven to 190°C/170°C fan/gas mark 5.
- While the oven is heating, add the cream cheese and 3 tsp icing sugar to a bowl.
- Whisk vigorously until smooth, 1 min.
2
- Line an oven dish (approx 30x20cm) with baking paper. Pour the cake batter into it.
- Pop onto the middle shelf of your oven to bake, 35-40 mins. You'll know it's done when the middle has set and a toothpick inserted into the centre comes out with no uncooked batter on it (a few crumbs are okay).
- Remove the cake from the oven and leave to cool completely.
TIP: You can refrigerate to cool it quicker.
3
- After cooling, cut the cake into squares of desired size.
- Place the cream cheese frosting in a piping bag and drizzle over the chocolate cake squares.
- If you prefer, spoon the frosting on top.
- Put the remaining icing sugar (as much as you'd like) in a sieve and sprinkle over the sponge cake.
