I took the cake over to my father in law’s today for an after lunch birthday treat. As chocolate sponge cakes go, this one is at the top.  It was definitely chocolatey enough and not too dry.  I probably could have done with frosting it, but I wanted to try it au naturel the first go round to test the cake on it’s own.

I served it with a fresh vanilla whipped cream (as pictured below), which was a nice accompaniment to the unfrosted cake.

This recipe is a keeper.  Thanks Mr. Lanlard!


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