RECIPE: Chocolate Sandwich Cake

Time: 45 mins

Servings: For 12 slices

Ingredients:

Sponge:

200g self raising flour

200g butter or margarine

200g caster sugar

4 medium eggs

1 teaspoon of baking powder

50g cocoa powder

Buttercream:

100g softened butter

140g icing sugar

25g cocoa powder

Chocolate chips to decorate

Method:

Cream together the butter and sugar until soft and pale yellow.

Whisk up the eggs and add to the butter and sugar.

Seive in the flour, cocoa powder and baking powder. Mix together until the sponge mixture is glossy and smooth.

Divide the mixture between two greased and lined cake tins (I use the ones with the removable bottoms for ease of turning out).

Bake in the oven on the top shelf at 190 degrees/170 degrees for fan assisted/gas mark 4 for 20-30 minutes.

Stick a skewer or a knife into the middle of the cake and if it's cooked, there will be no raw mixture when it s removed. If not put back in the oven for a little longer.

When completely cooled, you can ice the cake.

Cream the butter until soft and smooth.

Add the sifted icing sugar and cocoa powder, beating until smooth.

Paste the top of the bottom layer with a little of the buttercream and sandwich the two sponges together then use the rest of the buttercream to cover the top.

Decorate with chocolate chips.

Pop in the fridge under clingfilm or a cake stand and lid for the icing to stiffen.

Serve!