Ingredients
For the cake:
- 200g golden caster sugar
- 200g unsalted butter (softened)
- 4 large eggs
- 200g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp vanilla extract
- 2 tbsp milk
For the buttercream:
- 100g milk chocolate (chopped)
- 200g softened butter
- 400g icing sugar
- 5 tbsp cocoa powder
- 2 tbsp milk
For decoration (optional):
- 50g dark chocolate
- 25g milk chocolate
- 25g white chocolate
Instructions
- Prepare the Oven and Tins: Preheat your oven to 190°C (170°C fan). Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- Mix the Batter: In a large bowl, combine the sugar, butter, eggs, flour, cocoa powder, baking powder, vanilla extract, milk, and a pinch of salt. Beat until the mixture is pale and smooth.
- Bake the Cakes: Divide the batter evenly between the prepared tins. Bake for about 20 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Buttercream: Melt the milk chocolate in a heatproof bowl in the microwave, stirring every 30 seconds. Let it cool for 5 minutes. In another bowl, mash the butter and icing sugar together, then sift in the cocoa powder and a pinch of salt. Add the melted chocolate and milk, mixing until smooth.
- Assemble the Cake: Place one cake layer on a stand or plate. Spread half of the buttercream on top, then place the second cake layer on top. Use the remaining buttercream to cover the top of the cake.
- Decorate: To make chocolate shards, melt the dark chocolate and pour it onto a tray lined with parchment. Drizzle the melted milk and white chocolate over it, then let it set. Once firm, chop into shards and use them to decorate your cake.
This cake is perfect for any occasion, from a casual afternoon tea to a festive celebration. Enjoy the rich, chocolatey goodness! Let me know if you’d like tips on variations or substitutions.