With Coronation day just around the corner, I’ve been planning some delicious (and easy to make) homemade treats. My whole family will be coming over to celebrate and I wanted to prepare something everyone could enjoy. You know I’m no chef, but I can bake a mean chocolate sponge cake with buttercream icing - it's a family favourite and it's just so easy to make. You can find the recipe below.

Chocolate sponge cake with buttercream icing

For the sponge cake, you’ll need

2 20cm sandwich tins

175g unsalted butter

175g golden caster sugar

3 large eggs

50g cocoa powder

100g self-raising flour

1 shot of espresso

a pinch of salt

For the icing, you’ll need

64g unsalted butter, at room temperature

200g icing sugar, sifted

1 ½ teaspoons pure vanilla extract

2 tablespoons milk

Preheat your oven to 190C/170C and line two 20cm sandwich tins with baking parchment.

Next, grab an electric whisk or a freestanding mixer and combine 175g softened unsalted butter and 175g golden caster sugar in a bowl. Mix until it's creamy and light in colour. Don't forget to add 1 large egg while you're mixing!

Sieve 50g cocoa powder, 100g self-raising flour, and a pinch of salt into another bowl. Add a third of that dry mixture to your wet ingredients and mix well. Once that's combined, toss in 1 more large egg, your shot of espresso and another third of the flour mixture. Give it a good mix!

Add 1 more large egg and the remaining flour, and beat until you have a smooth, thick batter. If your batter feels a bit stiff, just add a splash of milk to loosen it up.

Now, divide the mixture between your tins - I use the back of a spoon to smooth and even out the top

Time to pop them in the oven and bake for 20-25 minutes, or until they're springy to the touch. When they're ready, take them out of the oven. Wait for about 10 minutes before putting them onto a wire rack to cool completely.

In the meantime, you can start making the icing. Place softened butter into a large mixing bowl. Mix, using an electric whisk or a freestanding mixer then slowly add the icing sugar. Add the vanilla extract and lastly the milk. Keep mixing for a couple more minutes and you’re done! Spread the icing in between the two cake halves and over the top.

I usually add some juicy raspberries but cherries and strawberries are delicious too.

Louise and her sponge chocolate cake made for Coronation day

Louise and her sponge chocolate cake made for Coronation day

Louise and her sponge chocolate cake made for Coronation day

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