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Grease 3 x 7″ round sandwich tins (or 2 x 8″).
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Preheat the oven to 180C.
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Cream your room temperature butter with your sugars until it’s pale, light and fluffy.
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Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
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Mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
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Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
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Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.