Chocolate & Cream Sponge Cake

Ingredients
50g Soft Butter
50g Caster Sugar
1 Egg
50g Self raising flour
1/2 tablespoon Cocoa Powder
1 Tablespoon Milk
Filling:
25g Plain Chocolate
100 ml Double Cream
Icing sugar to dust over the top

Method
1. Preheat oven to 180°C/350°F/Gas 5.
2. Butter and line with baking paper a 101/2 cm tin.
3. Cut butter into small pieces, add sugar and beat well with a wooden spoon.
4. Break an egg and beat well.
5. Add to creamed mixture and beat well.
6. Sieve flour and cocoa powder, gently fold in the flour, then stir in the milk.
7. The mixture should be a dropping consistency. Spoon into a prepared tin.
8. Bake approx 20 mins. Cool on a wire rack (Until a skewer comes out clean)
9. Melt chocolate in a microwave, or in a large bowl over a pan of lightly simmering water.
10. Place cream in a large bowl and whisk until soft peaks are formed.
11. When the cake is cooled, cut through the centre. Spoon on the cream, drizzle over the melted chocolate.
12. Place the top of the cake over the cream and chocolate mixture and dust with icing sugar.