• • 115g / 4oz plain chocolate, chopped into Small pieces
  • • 45ml / 3 tbsp milk
  • • 150g / 5oz / ½ cup unsalted butter or margarine, softened
  • • 150g / 5oz / scant 1 cup light muscovado sugar
  • • 3 eggs
  • • 200g / 7oz / 1 ¾ cups self – raising flour
  • • 15 ml / 1 tbsp cocoa Powder
  • • 1 quantity Chocolate Buttercream, for the filling
  • • Icing sugar and cocoa powder, for dusting


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Cook Time

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Prep Time

Recipe Description

A simple chocolate cake to make tea time more fun for you and your guests!

Recipe Directions

1. Preheat oven to 180C / 350F / Gas 4. Grease two 18 cm/7 in round sandwich cake tins and line the base of each with non-stick baking paper. Select a small saucepan and a heatproof bowl that will fit over it. Place the chocolate and the milk in the bowl. Bring a small saucepan of water to just blow simmering point. Place the bowl containing the chocolate mixture on top. Leave for about 5 minutes, until the chocolate softens, then stir until smooth. Leave the bowl over the saucepan, but remove from the heat.

2. Cream the butter or margarine with the sugar in a mixing bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined.

3. Sift the and coca over the mixture and fold in with a metal spoon until evenly mixed. Scrape into the prepared   tins, smooth level and bake for 35 -40 minutes or until well risen and firm. Turn out on to wire racks to cool.

4. Sandwich the cake layers together with a thick, even layer of chocolate buttercream. Dust with a mixture of icing sugar and cocoa just before serving.