A quick and easy to make chocolate cake with a generous helping of buttercream filling. The best thing about this cake is I don’t have to make it any more as both my kids are experts on this recipe.
MAKES ONE 7 INCH CAKE
For the cake:
170g caster sugar
140g self-raising flour
30g cocoa powder
For the filling:
200g icing sugar
two 7 inch/18cm sandwich tins
- Preheat the oven to 180∘C.
- Grease the sandwich tins with a bit of butter on a piece of kitchen roll.
- Line the bottom of the sandwich tins with greaseproof paper. (TIP: Use ready cut circles of greaseproof – e.g. the ones from Lakeland)
- Beat the caster sugar and butter together until creamy (approximately 2 minutes with an electric whisk).
- Add the eggs, one at a time, beating well after each egg is added. If the mixture starts to curdle, sprinkle in a dessertspoonful of flour.
- Sift the flour and cocoa together into the mixture, then fold carefully into the sugar/butter/egg mixture using a metal spoon to reduce the amount of air you lose in the process.
- Divide the mixture equally into the two sandwich tins and smooth out till you’ve filled each tin evenly.
- Bake for 12 minutes until springy to the touch.
- Turn out onto a cooling rack.
- While the cakes are cooling, beat together the butter and icing sugar to make the buttercream.
- When the cakes are cool, spread the buttercream on one and place the other on top.
- Decorate with a sprinkling of icing sugar.