Mini Chocolate Sponges


Mini chocolate cakes

These are an adaptation of Jo Wheatley’s Mini Victoria Sponges. I’ve made them a few times and guests have always been impressed – I think they do look fairly impressive on the stand, but they’re actually quite simple. I guess you could make cake pops from the leftover cake, but I never have.


  • 225g caster sugar
  • 225g margarine
  • 200g self-raising flour
  • 25g cocoa
  • 4 eggs
  • 250g icing sugar
  • 65g margarine
  • 1 tbsp milk
  • 1 tsp vanilla extract


  1. Preheat the oven to 190C. Line one swiss roll tin with baking parchment.
  2. Cream together the caster sugar with the margarine.
  3. Beat in the eggs one at a time, alternating with spoonfuls of flour. Add the rest of the flour and cocoa powder (sifted).
  4. Spread the mixture into the swiss roll tin and flatten with a palette knife as best as you can.
  5. Bake in the oven for 18-20 minutes until cooked through.
  6. Remove from oven and turn onto a wire rack. Leave to cool.
  7. Put the icing sugar and margarine into a food processor. Blitz and add the milk and vanilla extract. Blitz again until smooth. Put into a piping bag.
  8. When the cake is cool, transfer it to a board. Cut out 24 x 5cm circles from the cake.
  9. Pipe the icing (I used a star nozzle) onto 12 cake circles. Top with the other 12.
  10. Dust with icing sugar on top.

By Naomi

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