Chocolate sponge cake

INGREDIENTS
Cake
4 eggs
220 g caster sugar or caster sugar
220 g butter
170 g flour
50 g bitter cocoa or unsweetened cocoa powder
0.5 sachet of yeast
1 pinch of salt

Cream
200 g double cream
50 g icing sugar
0.25 tsp vanilla extract or liquid vanilla

Chocolate icing
100 g chocolate
50 g icing sugar
20 g butter

PREPARATION
Preheat the oven to 180°C.
Beat the butter with the sugar. Add the eggs one by one and beat well with each addition.
Add the flour, baking powder and cocoa sifted together. Mix one last time.
Pour the batter into a square or rectangular pan and bake for 50 minutes. Check with the tip of a knife. Turn out and cool on a wire rack.
Beat the cream vigorously, add the sugar and vanilla. Set aside 4 heaped tablespoons for decoration. Cut the cake in half lengthwise and add the cream to the centre. Set the cake and the remaining cream aside in the refrigerator.
Melt the chocolate cut into squares in a bain-marie, add the butter and icing sugar. Mix well and leave to cool. Pour the icing over the cake. Put the cream in a piping bag and decorate as desired.