Chocolate sponge with hot chocolate sauce

Chocolate sponge with hot chocolate sauce


  • 200g dark chocolate
  • 250g salted butter
  • 125g golden caster sugar
  • 125g soft light brown sugar
  • 3 large eggs
  • 250g self-raising flour
  • 6 tbsp cocoa powder


  • 300ml double cream
  • 3 tbsp cocoa powder
  • 3 tbsp custard powder
  • 75g runny honey
  • 100g dark chocolate, broken into chunks
Preparation time:

1 hour 30 minutes

Portions: 9
Difficulty: Baja


Chocolate sponge with hot chocolate sauce


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3 and line a deep 22cm square baking tin or baking dish. Break the dark chocolate into chunks and put in a pan with the butter, sugars and 250ml water. Gently melt, stirring, until smooth. Take off the heat and leave to cool for 3 minutes.

  • STEP 2

    Whisk the eggs into the pan, followed by the flour and cocoa until lump-free. Pour into the tin and bake for 1 hour or until a skewer poked into the middle comes out clean. Cool while you make the sauce.

  • STEP 3

    Put all the sauce ingredients into a pan with 300ml of water and keep stirring while you melt over a low heat. Once smooth, let it come to a gentle simmer, then bubble for 2-3 minutes, stirring constantly, until thickened (if it gets too thick to pour, add a little more water).

  • STEP 4

    Cut the warm sponge into nine squares and serve each with loads of the chocolate sauce poured over.


You don’t need to use expensive 70% dark chocolate for this – a supermarket’s own brand will be fine.

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