A trial run for next week’s sixth birthday cake… A soft chocolatey sponge that is really easy to make and smells fantastic cooking in the oven. I only did one layer today, to check the recipe and the new cake release spray works but next week it’ll be a proper double-decker sponge. Topping can be almost anything – this time I melted some chocolate and butter and added sprinkles. Just the thing for a rainy Friday!

175g / 6oz caster sugar
175g / 6oz butter
3 medium eggs
175g / 6oz self raising flour
1 teaspoon baking power
1 teaspoon vanilla essence
15 squares chocolate
1 teaspoon butter

Cream the butter and sugar together until smooth and pale. Beat in the eggs, one at a time. Sift the flour and baking powder over the mixture and add the vanilla essence. Use a metal spoon to combine, being careful not to knock too much air out of the mixture. Scrape into a prepared 20″ cake tin and bake for about 30 mins at 170 degrees. Remove from the tin and cool on a wire rack. Meanwhile, melt the chocolate and butter, mix well and carefully spread over the top of the cake. Decorate with sprinkles and leave to set.