Chocolate Sponge Cake

This cake is delicious. It's not a dark chocolate cake, but it's amazingly moist n superb tasting . It is perfect for using as a base for black forest cakes and I use it extensively for trifle puddings too. Recipe courtesy cacoaweb.com

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 1⁄4 cups flour
• 2  tablespoons  unsweetened cocoa powder
• 2  teaspoons baking powder
• 2  pinches salt
• 1  cup sugar
• 1  tablespoon vanilla essence
• 1⁄2 cup milk
• 1⁄2 cup  oil
• 2  eggs

• frosting

• 2⁄3 cup  whipping cream
• 260  g  semisweet chocolate (40%-50% cocoa)

Directions

1. mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
2. Add milk, oil and eggs.
3. Mix everything until smooth at a slow speed with a mixer.
4. Bake at 180°C for 35 to 45 minutes.
5. Cool in pan for 10 minutes, then invert and cool on rack.
6. For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
7. Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
8. Refrigerate the cake to harden the frosting but serve it at room temperature.