For the cake
- 225g diced butter
- 225g caster sugar
- 175g self-raising flour, sifted
- 50g cocoa powder, sifted
- 2 teaspoons baking powder, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 medium eggs
- 100ml milk
For the buttercream filling
- 100g softened butter
- 100g icing sugar, sifted
- 2 teaspoons cocoa, sifted
- 1 egg yolk
For the icing
- 100g milk chocolate broken into pieces
- 15g butter
- 30g cocoa powder
- 50ml coffee
- 1 tablespoon golden syrup
- Preheat the oven to 170C and prepare the cake tins – you need 2 tins preferably 18cm.
- Place all ingredients in a bowl and cream together with a mixer, scraping down the sides of the bowl from time to time.
- Transfer to the cake tins, smoth the surface with a knife and bake for 35 – 45 minutes until a skewer instered into the centre comes out clean.
- Run a knife around the edge and leave to cool completely.
To make the buttercream
- Blend the butter, icing sugar and cocoa together in a medium sized bowl then whisk with an electric whisk on high speed for 2 minutes until very pale and fluffy.
- Add the egg yolk and whisk for a minute longer.
- Remove the cakes from the tin and put one on a stand or plate. Spread the bottom half with the buttercream, then sandwich with the top half.
To make the icing
- Put all icing ingredients in a pan and whisk together over a very low heat. Be careful not to burn the contents.
- Leave to cool a little, and thicken, then smooth all over the top of the cake and leave the icing to drip down the sides.
Recipe take from the Pocket Bakery