This recipe came from BBC Good Food.
Ingredients
- For the cake:
- 200g golden caster sugar
- 200g softened unsalted butter
- 4 large eggs
- 200g self-raising flour
- 2tbsp cocoa powder
- 1tsp baking powder
- ½tsp vanilla extract
- 2tbsp milk
- pinch of salt
- For the buttercream:
- 100g milk chocolate
- 200g softened butter
- 400g icing sugar
- 5tbsp cocoa powder
- 2tbsp milk
- pinch of salt
Method
Put the sugar, butter, eggs, flour, cocoa powder, baking powder, vanilla
extract, milk and salt into a large mixing bowl.
Mix everything together until pale and smooth.
Line two 20cm cake tins with greaseproof paper and butter the sides.
Spoon the mix evenly into the tins.
Heat in the oven at 170°C for about 25-30 minutes.
They’re ready when a skewer comes out clean.
Remove from the oven and cool for about 10 minutes, then remove from the tins
and cool completely on a wire rack.
For the buttercream, mix the butter and sugar in a large mixing bowl using a
fork.
Melt the chocolate in a pan.
Add the chocolate and the rest of the buttercream ingredients.
Mix all of the buttercream ingredients together in the bowl.
Place one of the cake layers on a plate and layer some buttercream on top.
Place the second layer on and then add some more buttercream.
Realise you have way too much buttercream, and wack it all over the rest of the
cake.
Notes:
- The cake didn’t rise very much, and collapsed when out of the oven.
- Very dense.