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- 6oz/170g unsalted butter, softed, not melted
- 6oz /170g caster sugar
- 4oz/115g self-raising flour or plain flour having a teaspoon of baking powder
- 3 large egg
- 2oz/ 55g cacao powder, not consuming chocolate
- pinch of salt
- For that buttercream
- 3oz/85g unsalted butter, soften, not melted
- 6.5oz/185g icing sugar
- 2oz/55g milk or chocolates
Method
- Preheat the oven to 190c/170c fan or gas mark 5. Grease and line two 20cm sandwich tins.
- Place the butter and sugar right into a bowl and blend until creamy and lighter in colour, utilizing a spoon, hands held mixer or frestanding mixer.
- Sieve the cacao, flour and salt right into a bowl and crack among the eggs right into a cup or ramekin. Stiring constantly, add some egg along with a third from the flour mixture in to the sugar and butter, add some second egg and third from the flour and add some last egg and flour mixture to the butter and sugar. You ought to have an even thick batter. In case your batter is sift, give a a little milk and stir.
- Put even levels of the mix in to the tins and spread utilizing a knife. Put in the oven and bake for twenty five minutes until springy to the touch. Remove from the oven at leave them within their tins for ten minutes before turning out onto a wire rack to awesome completely.
- Meanwhile, result in the buttercream by melting the chocolate within the microwave or perhaps in a bowl over barely simmering water. Leave to awesome but make certain the chocolate stays in liquid form. Place the butter right into a bowl and add 1 / 2 of the sieved icing sugar and blend. Add all of those other suger using the chocolate and stir to mix. Should you icing is runny, place it within the fridge to setup.
- To put together your cake, place a small dollop of icing onto a plate and set your cooled cakes on the top. Spread the top cake with 1 / 2 of the icing having a knife try not to spread towards the very edge. Place your second cooled cake on the top and pusk very, very lightly lower and spread the rest of the icing on the top.
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