- 188g salted butter (I like President semi-salted)
- 188g pear cider (you can use apple cider if you can’t find pear, or beer!)
- 188g self-raising flour (or make it yourself with plain flour)
- 60g cocoa powder
- 3/4 teaspoon bicarbonate of soda (baking soda)
- 188g caster/superfine sugar
- 113g milk
- 90g eggs, beaten (about 1 and a half large eggs or 1 and three-quarters small/medium eggs)
- One and a half teaspoons vanilla extract
- 75g dark chocolate (chopped into very small pieces) – you can try it with 55% dark chocolate to have a less intense chocolate flavour
- Preheat the oven at 160°C for fan-assisted and 180°C for static non-convection.
- Sift the flour, cocoa powder and bicarbonate of soda into a big bowl and whisk.
- Add the sugar and whisk.
- Measure the milk, eggs and vanilla extract and whisk in a separate smaller bowl.
- Melt the butter with the cider in a saucepan over low heat.
- Add the milk mixture and small pieces of chopped chocolate to the big bowl of flour.
- Pour in the melted butter mixture.
IF MAKING THE CHOCOLATE PEAR LOG THEN CONTINUE, FROM NUMBER 9b TO 12b.
9. Pour the mixture into a round cake mould (around 22cm diametre) or two sandwich moulds, which you buttered and floured. I need to do some more tests with quantities and moulds, but you would probably bake the cake for around 30 to 40 minutes. The cake is ready when the sponge bounces back slightly when you put your finger on it, and a skewer inserted in the middle comes out clean.
FOR THE PEAR LOG:
9b. Pour into the prepared baking tray.
11b. Let the sponge cool completely on a wire rack then turn around on a piece of greaseproof paper. Peel off the greaseproof paper from under the sponge.
LEFTOVER SPONGE CAKE
You can also use leftover sponge for trifle or verrines. We had verrines (trifles in individual glasses) with layers of chocolate cider sponge, raspberries, custard and greek yoghurt… What verrines would you make?