Pre-heat oven 180 degrees. Grease and base line 2 x 8in tins with greaseproof paper. Blend Cocoa and water in mixing bowl. Measure all remaining ingredients and add to bowl and beat well until blended.
Divide the mixture evenly between the tins.
Bake for about 25 mins and leave to cool.
To make the filling mix all the ingredients together. Spread evenly on top of one sponge then sandwich together. Sieve a little icing sugar for the top. If you have a really sweet tooth double up on the filling ingredients and add them to the top of the cake!
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Notes
STORAGEThe cake will last at least a week in an airtight tin.The sponges can be frozen for up to 3 months. Make sure they are wrapped well or they will become dry and frozen as soon as the sponges are cool.