Chocolate layer cake

If you like baking then the one cake you will be always be searching for the ultimate recipe for is chocolate cake. Over the years I have tried different recipes for different occasions. This recipe for chocolate layer cake is the one I come back to time and time again. It's very quick and simple to make and doesn't take long to cook. It makes a great base cake if you want to decorate it for a birthday or other event. It stays fresher than a chocolate sponge case but isn't as dense as a chocolate Madeira cake.

The version of the cake above was taken just before it was served up to a hungry hoard of parkrunners. It was the third birthday of the local parkrun and so a table of cakes and biscuits was served. Placed amongst a selection of shop-bought cakes and homemade goodies I hardly got the chance to put it down before hands swooped in. Within minutes only crumbs remained.

Equipment: 2 x 8in (20cm) sandwich tins, lined, small bowl, large bowl, electric whisk/beaters, sieve.

Ingredients

5½ oz (160g) Self-raising flour

1 tsp (5ml) Baking powder

1oz (28g) Cocoa powder

6oz (175g) Unsalted butter, soften or baking spread

6oz (175g) Caster sugar

½ tsp (2.5ml) Vanilla extract

3 Eggs

1 tbsp (15ml) Milk

Buttercream

3½ oz (100g) Unsalted butter, softened

5 oz (150g) Icing sugar, sieved

1 tbsp (15ml) Cocoa powder

2 tbsp (30ml) Boiling water

½ tsp (2.5ml) Vanilla extract

Method

1. Pre-heat oven to 170°C/Gas mark 4.

2. Sieve together in a small bowl the flour, baking powder and cocoa and then put to one side.

3. In a large bowl cream together the butter, sugar and vanilla extract until it is light and fluffy.

4. Beat the eggs in one at the time adding a tablespoon of flour each time.

5. Fold in the remaining flour with the milk.

6. Transfer the mixture equally between the two tins. Spread evenly and level the top.

7. Bake for about 30 minutes until springy to the touch.

8. Take out of the oven and remove from the tins. Leave to cool completely on a wire rack.

9. Once cooled make up the buttercream.

10. Whisk together the butter and icing sugar until it is smooth.

11. Mix together the cocoa powder and water. Beat into the butter and icing sugar along with the vanilla extract.

12. Layer between the two cakes.

Hosted by Casa Costello and Maison Cupcake