Easy chocolate cake

Caregory : Quick Bakes Recipes

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Ingredient

Direction

    Method

    • STEP 1

      Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

    • STEP 2

      In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

    • STEP 3

      Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

    • STEP 4

      Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

    • STEP 5

      For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

    • STEP 6

      Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

    • STEP 7

      Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

    • STEP 8

      On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.

    • STEP 9

      To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

    • STEP 10

      Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.

    • STEP 11

      Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

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