About this recipe:A super-moist and delicious cake. Chocolate sponge cake is drizzled with a zesty lemon icing. The combination of chocolate and lemon go exceedingly well. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly.
250g caster sugar
250ml hot water
50g unsweetened cocoa powder
190g plain flour, sieved
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon vanilla extract
180g icing sugar
1 teaspoon grated lemon zest
4 tablespoons lemon juice
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Preheat oven to 180 C / Gas 4. Grease and line a 23cm round cake tin with baking parchment.
Cream margarine, add caster sugar gradually and cream until fluffy. Blend in the well beaten eggs.
In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
In a third bowl, sieve together the flour, salt, bicarbonate of soda and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into the prepared cake tin.
Bake at 180 C / Gas 4 for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
To Make Icing: Combine icing sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 4 tablespoons). Stir in the grated zest. Pour icing over top of cake.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!