About the Recipe
This decadent chocolate cake with layers of smooth, velvety buttercream frosting. The cake itself is rich and moist, with a deep cocoa flavor that melts in your mouth. The buttercream is sweet and creamy, providing the perfect complement to the chocolatey base. It’s a classic dessert that’s sure to delight any chocolate lover!
Ingredients
200 grams Caster Sugar
200 grams Unsalted Butter (softened, plus extra for the tins)
4 Large Eggs
200 grams Self-Raising Flour
7 tablespoons Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Vanilla Extract
4 tablespoons Milk
100 grams Milk Chocolate (chopped)
For the buttercream filling:
200 grams Butter (softened)
400 grams Icing Sugar
100 grams Dark Chocolate
Preparation
Preheat your oven to 190°C (170°C fan) and butter two 20cm round cake tins.
Beat the sugar and butter until fluffy, then add eggs one at a time.
Sift in the flour, cocoa powder, and baking powder, then add vanilla extract and milk.
Divide the mixture between the tins and bake for 40 minutes.
For the filling:
Melt the chocolates separately and let them cool.
Beat the butter and icing sugar, mixing in the chocolate.
Once the cakes are cool, spread the buttercream between the layers and on top.
Decorate with some chocolate shavings.