Enjoy a blast back to the sixties with this chocolate sponge cake decorated with pear halves and chopped walnuts!
4 people made this
175g butter, softened
150g caster sugar
175g self-raising flour
250g icing sugar
225g butter, softened
2 tablespoons baking cocoa
1 tablespoon boiling water, or as needed
1 dash vanilla extract
60g chopped walnuts
450g pear halves in juice
7 walnut halves
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 190 C / Gas 5. Grease and line two 20cm round cake tins with baking paper.
In a large bowl, beat together 175g butter and sugar until smooth. Beat in the eggs one at a time, mixing well after each. Sift the flour into the bowl, and fold it in with a spoon. Divide the mixture evenly between the prepared tins.
Bake for 25 to 30 minutes in the preheated oven, until the centre of the cakes spring back when lightly touched.
To make the icing, mix together the icing sugar and 225g butter until light and fluffy, at least 5 minutes. Mix the cocoa powder with just enough boiling water to dissolve, and blend it into the sugar mixture along with the vanilla.
To assemble: Split each cake layer into halves horizontally and lay the halves out side by side. Use half of the buttercream, and spread it over 3 of the layers. Sandwich them together with the un-iced one on the top. Place the cake on a serving plate, and coat the sides and top with the remaining icing. Press chopped nuts onto the sides of the cake. Arrange pear halves on the top, and decorate with swirls of buttercream and walnut halves.