Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool.

4. Cut chocolate spoonge into 3 layers and line a cake with chocolate ganache. 5. Finish the cake with ganache and keep it in deep freezer for 30 minutes to set the ganache. 6. Glaze the cake with ...

A simple chocolate sponge is cut into discs and then layered with cream and blackberries. For this recipe you will need a 25x35cm/10x14in baking tray and a 9cm/3½in plain biscuit cutter (or similar).