This is a really easy and classic chocolate cake and is one of my favourite ever family recipes. My nan used to make this cake for her birthday every year when I was young and we all absolutely loved it and couldn’t wait for her to make it again.
The recipe calls for cocoa powder, but we use Cadbury’s drinking chocolate which gives a lovely light milk-chocolate type cake – but you can use cocoa powder if you want a darker more traditional chocolate cake.
It is filled with a gorgeous chocolate buttercream and topped with just pure melted chocolate. I am salivating describing it!
We use Cadbury’s Dairy Milk in the buttercream and for the topping and it is just perfect but you can use whatever chocolate you like.
200 g self raising flour
225 g caster sugar
½ teaspoon salt
25 g cocoa powder or Cadbury’s drinking chocolate
100 g margarine / Stork
2 medium eggs
5 tablespoons evaporated milk
5 tablespoons water
A few drops vanilla essence
For the buttercream and topping:
200g chocolate of your choice (we use Dairy Milk). You will use 100g of this for the buttercream and the other 100g for the topping.
125g icing sugar
2 teaspoons cocoa powder (or Cadbury’s drinking chocolate)
1) Preheat oven to 180*c / 350*f / Gas Mark 4. Grease 2 round victoria sandwich cake tins (not loose-bottomed).
2) Mix flour, sugar, salt and cocoa powder together in a large mixing bowl.
3 Rub in the margarine.
4) Beat the eggs with the evaporated milk, the water and a few drops of vanilla essence.
5) Add the liquid into the dry ingredients and beat well.
5 Place mixture in prepared tins and bake for about 25-35 minutes. It’s done when the sponge springs back from a touch to the middle.
7) Let cool completely.
To make the buttercream and topping:
1) To make the buttercream, melt 100g of the chocolate (in short bursts in the microwave or in a bowl over a pan of boiling water). Try not to let it get too hot.
2) Put the butter in a mixing bowl and sift the icing sugar into the butter. Add two teaspoons of cocoa powder and mix well.
3.) When the chocolate has cooled down a bit, add the melted chocolate to the buttercream and mix well.
4) Spread the buttercream on top of one of the cakes and pop the other cake on top. If the buttercream is very soft you can pop it in the fridge for half an hour or so to firm up a bit so it spread on easier.
5) To make the topping, melt the remaining 100g of chocolate and spread onto the top of the cake, smoothing with a knife.
6) Leave the chocolate to set. Then slice and enjoy!