Recipe: Mocha Sponge Cake

Some days, you just need the perfect cake to go with your morning coffee. This double layer creation may just be it! It has a coffee top layer (with optional almonds) and a chocolate bottom layer with a smattering of chocolate chips if you're feeling extra luxurious. Add a generous layer of butter cream to the middle and top, drizzle with chocolate sauce and shavings and you're good to go! Don't be put off by the two different mixes, it's just a few extra ingredients added to a basic Victoria sponge recipe, so it's an ideal, easy and fun way to spend your weekend~

INGREDIENTS:

For the cake: 6oz/ 170g caster sugar, 6 oz/ 170g self raising flour, 6 oz/ 170g margarine, 3 beaten eggs, 1/2 oz / 15g cocoa powder, 1.5 tsp coffee granules dissolved in1 tbsp warm water, 2 oz/ 60g chocolate chips, 4 tbsp flaked almonds.For the icing: 2 oz/ 60g margarine, 4 oz/ 140g icing sugar, 1 tbsp cocoa powder.

METHOD:

• Preheat the oven to 180C (160 fan assisted) and grease two round tins (or one large).
• Cream together the margarine and caster sugar until light and fluffy.
• Slowly at the eggs a little at a time, stirring in after each addition.
• Sift in the flour and carefully fold until well combined.
• Divide the mixture in two bowls. To one bowl, stir in the flaked almonds and coffee liquid. To the other mixture, add the cocoa powder and chocolate chips.
• Put the mixtures into separate tins and bake for 20- 25 minutes until a skewer comes out clean, then leave to cool on a wire rack.
• Meanwhile, cream together the icing sugar and margarine to form a smooth frosting.
• Use half the icing to sandwich the cakes together, then add the cocoa to the remaining icing to spread on top of the cake.
• Drizzle with chocolate sauce and decorations if liked, and enjoy with a cup of morning coffee!

By Emma from Wallflower Wardrobe: You can check out Emma’s beautiful blog here, and please be sure to like her Facebook page. You can also visit her stunning jewellery Etsy store or vintage Etsy store.