This is my easy-peasy recipe for scrumptious chocolate cake. I am not known for being a Nigella Lawson so, if I can make this anyone can!!
8oz self raising flour
8oz caster sugar
2 heaped dessert spoons of cocoa powder
Dribble of milk
4 oz Icing Sugar
1 dessert spoon of cocoa
Drop of milk if needed
Big bar of cadburys chocolate
Baking Parchment or greaseproof paper
2 x 7" sandwich tins
Mix the sugar and the butter in a bowl until light and fluffy.
Mix the cocoa into the flour and alternate a spoonful of flour mixture and some beaten egg into the sugar and butter mixture until you've added it all.
If the mixture does not drop easily from a spoon add a dribble of milk.
Grease and line the base of the sandwich cake tins with a circle of greaseproof paper or baking parchment and divide the mixture between the two tins (leave enough mixture in the bottom of the bowl for licking!!)
Place in a preheated oven at 160 degrees in a fan oven (or equivalent) for approximately 25 minutes. When pressed with a finger the cakes should spring back when they are cooked.
Cool in their tins and then turn out on to a cooling rack.
To make the butter cream filling, cream the butter until soft and fluffy and gradually mix in the icing sugar and a dessert spoon of cocoa. Add a drop of milk if the mixture is too thick.
Remove the paper from the cakes and place one upside down on a plate. Spread the butter cream over the cake and place the second cake on top.
Over a pan of simmering water melt the chocolate in a bowl (making sure you've left a couple of squares for the cook!) and then spread over the top of the cake and decorate with icing sugar flowers, halved walnuts or smarties - or all three if you are extra hungry!
Try to wait for the chocolate to set before munching!!