Master the chocolate cake with an airy, light sponge and rich buttercream filling. It’s simple enough for an afternoon tea but special enough for a party too
Prep:35 mins
Serves 12 – 14
For the cake200g golden caster sugar200g unsalted butter, softened plus extra for the tins4 large eggs200g self-raising flour2 tbsp cocoa powder1 tsp baking powder½ tsp vanilla extract2 tbsp milk
STEP 1Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.STEP 2In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.STEP 3Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.STEP 4Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.STEP 5For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.STEP 6Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.STEP 7Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.STEP 8On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.STEP 9To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.STEP 10Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.STEP 11Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
