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Chocolate sponge cake with sprinkles recipe

44 ratings

Now here's a dessert that parents will love just as much as the kids! Reminiscent of the delightful puddings from school, and oh so easy to make, these simple bakes are a no-brainer. Top with chocolate custard and colourful sprinkles for an authentic, nostalgic sweet treat just like the old chocolate school cake recipe we all know and love. See method

Serves 9
10 mins to prepare and 35 mins to cook, 5 mins to cool
414 calories / serving
Freezable
Vegetarian

Ingredients

180g soft spread
180g caster sugar
3 large eggs
180g self-raising flour
2½ tbsp cocoa powder
2 x 400g tins chocolate custard
2 tbsp colourful sprinkles

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1735kj
414kcal 21%
Fat
18g 26%
Saturates
5g 25%
Sugars
36g 39%
Salt
0.6g 10%

of the reference intake
Carbohydrate 56.4g Protein 8.1g Fibre 1.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loose-bottomed, 20cm square cake tin. Put the spread and sugar in a bowl and mix with an electric whisk until light and fluffy. Add the eggs, whisking well between each addition. Sift over the flour and cocoa powder. Fold until just combined.
Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with sprinkles.

Freezing and defrosting guidelines

Freeze sponge only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Baking recipes