This gorgeous chocolate cake has a rich buttercream centre and moist, rich texture.
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Ingredients
- For the sponge:
- 280g caster sugar
- 280g unsalted butter
- 5 large eggs
- 280g self-raising flour
- 5g baking powder
- 40g cocoa powder
- a pinch of salt
- 30ml water
- For the icing:
- 250g unsalted butter
- 250g icing sugar
- 200g dark chocolate
Details
Level of difficulty Average
Preparation time 25mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Preheat oven to 170°C.
Use an electric mixer to cream the soft butter together with sugar until pale.
Add the eggs to the mix, while stirring.
Stir in the flour, salt, baking powder and cocoa powder and then add the water.
Grease a 20cm × 10cm cake tin and pour in the cake mixture.
Bake for 45 minutes
Leave it to cool and then chop down the middle, for two even halves.
Make the icing by weighing out the soft butter and icing sugar into a large mixing bowl.
Whisk the butter and icing sugar.
Melt the chocolate in the microwave and put it into the mixing bowl.
Add the chocolate to the butter icing
Stir in the melted chocolate until it is totally incorporated.
Put the halves together and icing the exterior of the cake.
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