Dreamy Marvello Chocolate Sponge
Heating time: 30 minutes
Heating temperature: 180ºCDownload PDF
Ingredients (1 cake)
| Amount | Measure | Name |
|---|---|---|
| 600.00 | ml | Flour, white |
| 25.00 | ml | Baking powder |
| 250.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 300.00 | ml | Castor sugar |
| 4.00 | pc | Eggs, large (class A) |
| 10.00 | ml | Vanilla extract / essence |
| 125.00 | ml | Water (warm) |
| 125.00 | ml | Milk, fresh |
| 150.00 | ml | Cocoa powder |
| CHOCOLATE TOPPING: | ||
| 250.00 | ml | Sugar |
| 250.00 | ml | Water (hot) |
| 50.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 40.00 | ml | Cocoa powder |
| 50.00 | ml | Water (cold) |
| 50.00 | ml | Maizena |
Preparation
1. Beat the MARVELLO and sugar until light and creamy.
2. Add the eggs to the mixture, beating well.
3 Add the vanilla essence and the baking powder and continue beating until the mixture is light and fluffy.
4. Mix the cocoa with the warm water to form a paste, add the milk and mix together.
5. Fold in the flour and cocoa mixture alternately and stir until well combined.
6. Pour into 2 greased 20cm cake tins and bake at 180°C for 25 - 30 minutes.
7. Remove from oven and allow to stand for 10 minutes and then turn onto a cooling rack.
Chocolate topping:
1. Mix maizena and 50ml cold water.
2. Mix all the remaining ingredients and add to maizena mixture.
3. Heat mixture on the stove stirring until it thickens.
4. Sandwich cake together with filling of your choice.
5. Pour over warm chocolate topping and decorate.
