Chocolate Cake Recipe

STEP 1: Heat 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 2: In 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 3: Divide 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 4: Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

STEP 5: For 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 6: Mash 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 7: Sift 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 8: On 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 9: To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

STEP 10: Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.

STEP 11: Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Kunkter