This cake is simple to make, but great as a special party cake. I’m a self confessed chocoholic and a small slice of this is plenty for me as it is so rich, so a little goes a long way!
For the cake
200g caster sugar
200g self raising flour
50g cocoa powder
2 tbsp milk
For the butter cream
250g icing sugar
100g melted chocolate
2 tbsp cocoa powder
3 tbsp decorations- I used Dr Oetker
- Pre-heat your oven to 200 degrees c and line two sandwich tins.
- Beat together your caster sugar and margarine until the mixture is light and fluffy, then one by one add the eggs, whisking in between each addition. Then add the milk.
- Add the self raising flour and cocoa powder until everything is well combined and brown in colour.
- Add the mixture to the two sandwich tins and bake in the oven for 20 minutes, or until cooked through (check with a skewer- if it comes out clean they are done).
- Allow the cakes to fully cool in the tins, and then transfer to a plate or rack. Meanwhile make the butter cream icing.
- Melt your chocolate and mix the butter and 175g of the icing sugar together. When combined slowly add the melted chocolate, cocoa powder and remaining icing sugar until everything is incorporated. If the mixture is a bit loose, continue to add icing sugar 50g at a time until you are confident it will sit on the cakes without dripping off.
- Leave the mixture in the fridge for an hour to firm up before assembling the cake. Add a small amount of butter cream to the centre and sandwich the cakes together, then spread the rest around the top and edges. Using your hands, press your cake decorations into the side of the cake, and serve!