There’ll be no crying over spilled milk or any molten chocolate mishaps with this no-fuss, no-mess chocolate cake. Perfect for making with the kids or keeping a tidy kitchen! I have been baking this cake for longer than I can remember and it never disappoints.
|Ingredients:||For the chocolate buttercream:|
|175g (6oz) unsalted butter, softened||100g (4oz) unsalted butter, softened|
|175g (6oz) golden caster sugar||225g (8oz) icing sugar|
|125g (4.5oz) self-raising flour||1 tbsp cocoa powder|
|50g (1.5oz) cocoa powder||1 tsp vanilla essence|
|1 tsp baking powder|
1) Heat oven to 180°C/160°C fan/350°F/gas mark 4. Line 2 x 18cm sandwich tins with cling film, leaving enough film around the edge so that you can later lift out the baked sponges. Cream the butter and sugar together in a large mixing bowl until light and fluffy.
2) Sieve roughly half of the flour, cocoa powder and baking powder into the bowl and mix together. Beat in the eggs, then gently fold in the remaining flour mixture.
3) Divide mixture equally into the two cake tins. Bake for roughly 20-25 mins until springy to the touch or until a skewer inserted into the centre of the cake comes out clean. Take cakes out of the oven and leave for 10 mins before lifting them out of the tins and placing them on a wire rack to cool.
4) Meanwhile, sieve the icing sugar and cocoa powder into a mixing bowl. Add the butter and vanilla essence and mix thoroughly. Once the cakes have cooled completely, roughly split the buttercream mixture in two and spread on top of each sponge. Place one iced sponge on top of the other to assemble.
Et voilà, bon appétit! Let me know in the comments section if you like it!