Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE SPONGE:
FOR THE FILLING:
Preparation
Cream the butter and sugar in a bowl until light and creamy.
Beat the eggs in a separate bowl and add a bit at a time to the butter/ sugar mixture. Finally, whisk for a few minutes to get some air into the mixture.
Add the chocolate chips.
Sift the dry ingredients and add them to the wet mix a bit at a time, folding in gently.
Divide between two greased and floured (15cm) sponge tins.
Bake for 10-15 minutes at 170*c.
Cool on wire rack.
For the filling, mix together the butter, icing sugar and cocoa. Leave in fridge for 5-10 minutes to stop it being too sloppy. Mix again before spreading on cake.
Spread the filling over one of the sponges then top with the other sponge.
Make a cup of tea and cut a BIG slice.
ENJOY!!
