Celebrating 100 years at Sandy Balls!

In celebration of National Baking Week and the milestone 100 years of Sandy Balls, Away Resorts CEO, Carl Castledine teamed up with Great British Bake Off finalist and star baker, Steven Carter-Bailey to create the ultimate chocolate birthday cake! Filmed deep within our woodland retreat, the kitchen of our luxurious Indulgent Lodge in our Sandy Balls Holiday Park hosted the backdrop to our very first baking collaboration.

In true Blue Peter style, watch as celebrity baker Steven shows Carl one of his own recipes for the delicious Double Chocolate Layered Sponge as they discuss all things holiday parks!

Why not try baking this mouth-watering masterpiece for yourself! See Steven Carter-Bailey’s recipe below:

Steven Carter-Bailey’s Double Chocolate Layered Sponge Recipe 

For the sponge:

265g self raising flour
1 ½ tsp baking powder
¼ tsp salt
300g caster sugar
150g light brown sugar
100g unsalted butter – room temperature
75g cocoa powder
125ml boiling water
100g buttermilk
100g sunflower oil
1 heaped tsp instant espresso powder
1 tsp vanilla extract or bean paste
5 large eggs

For the ganache:

200g milk chocolate
200g dark chocolate
400g double cream


For the sponges:

Grease and line the bottom and sides of two 8” cake tins and preheat the oven the 180°c fan.

Start by adding the cocoa powder, coffee, vanilla extract and butter together in a heat-proof bowl. Gently whisk in the boiling water and stir until completely combined. Add the oil, buttermilk and eggs and mix well, ensuring there are no lumps.

In a large bowl, combine the flour, baking powder, salt and sugars. Add the wet chocolate mix slowly and stir together ensuring everything is completely combined.

Split the mix equally between your tins and bake in the centre of the oven for 30-35 mins.

Cool the cakes in their tins for 5-10 mins before carefully turning out onto a wire rack to cool completely to room temperature.

For the ganache:

Break the chocolate up and add to a heatproof bowl along with the cream. Microwave on high for 30 second bursts ensuring you stir between each time. Do this until the chocolate and cream have melted and combined to a smooth and silky mix.

Allow to cool to room temperature before spreading over the sponge layers. Enjoy!