Easy chocolate cake
Equipment
Ingredients
Cake batter
self-raising flour
175 g
caster sugar
175 g
cocoa powder
25 g
butter (softened)
175 g
eggs
3 pcs
milk
3 tbsp
Buttercream icing
butter (softened)
75 g
icing sugar
175 g
cocoa powder
3 tbsp
milk
2 tbsp
Instructions
Preheat the oven
Heat the oven to 180°C (160°C fan) and line two 20cm sandwich tins with baking parchment.
Make the cake batter
Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the flour, cocoa powder and milk to make a smooth batter.
Bake the cakes
Divide the mixture evenly between the prepared tins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
Cool the cakes
Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Make the buttercream
Beat the butter until soft. Gradually add the icing sugar and cocoa powder, beating until smooth. Add the milk to loosen if needed.
Assemble the cake
Spread the buttercream over the top of one of the cooled cakes, then place the second cake on top. Dust with icing sugar to serve.
Storage
Store in an airtight container. The cake can be frozen without icing for up to 3 months.
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