This basically my Victoria Sponge recipe with a few tweaks to turn it into chocolate heaven! Go on you know you want to!
Serves 8, approx 30p per slice
Prep time 15 minutes Cooking time 20-25 minutes Icing time 10 minutes
150g unsalted butter or baking fat (eg. Stork), softened
150g caster sugar
130g self raising flour
20g cocoa powder
1tsp baking powder
For the filling
100g unsalted butter, softened
215g icing sugar
1 ½ tbsp cocoa powder mixed with enough water to milk consistency
Preheat the oven, 180C/160Fan/Gas4
Rub the inside of 2 sandwich tins with a little butter & place a circle of greaseproof paper in each.
Beat together the butter & sugar until pale & creamy.
Add the eggs one at a time & stir after each one until smooth.
Add the flour, baking powder & cocoa powder & stir gently until thoroughly mixed.
Divide between the tins & level with a spoon.
Bake for 20-25 minutes, the cakes should be well risen & springy to touch.
Cool on a wire rack.
To make the buttercream icing:
Beat the butter with a wooden spoon until creamy (or soften in the microwave gently)
Sift in the icing sugar & mix well.
Add the cocoa a little at a time & mix until you have a smooth spreadable paste.
To put the cakes together, spread one of the cakes with the buttercream then carefully place one on top of the other & press down gently.