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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 12|
|Calories from Fat: 124 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 134.6mg||41 %|
|Sodium 214.9mg||7 %|
|Potassium 66.2mg||2 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 21.3g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 224
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