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For the Chocolate Sponge

  • 50 g soft butter plus extra for greasing
  • 50 g soft light brown sugar
  • 100 g self-raising flour
  • 30 g cocoa powder
  • 90 ml milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 30 g chocolate chips

For the Chocolate Sauce

  • 100 g soft light brown sugar
  • 2 tbsp cocoa powder
  • 1 tsp instant coffee granules
  • 200 ml boiling water


  1. Preheat the oven to 170 °C / Gas Mark 3. Grease a 1.5 litre baking dish.
  2. Put all the sponge ingredients, except the chocolate chips in a food processor & mix for 1-2 minutes.
  3. Add the chocolate chips & pulse 4-5 times to distribute. Pour the batter into the prepared dish.
  4. Whisk the sauce ingredients together in a heatproof bowl or jug & pour over the sponge batter.
  5. Bake for 35-40 minutes until the sponge has risen. The sauce will also be bubbling up the sides of the sponge.
  6. Serve with vanilla ice cream.
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