Chocolate Cake

2 x 20cm/8” round cake tins and 2 x mixing bowls

CHOCOLATE CAKE
200g butter
200g caster sugar
4 eggs
3 tbsp cocoa
200g Doves Farm Organic Self Raising White Flour
3 tbsp milk
1 tsp vanilla extract
butter, for tins

CHOCOLATE FILLING
50g butter
75g icing sugar
1 tbsp cocoa

CHOCOLATE ICING
50g chocolate
25g butter
1 tsp golden syrup

180°C, Fan 160°C, 350°F, Gas 4

Chocolate Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of two 20cm/8” round cake tins or insert a baking liner.
3. Chop the butter into small cubes.
4. Put the butter cubes and caster sugar into a mixing bowl and beat together until light and fluffy.
5. Break one egg into the bowl and beat well.
6. Sieve one spoon of cocoa into the bowl and beat again.
7. Break the second egg into the bowl, beat to combine, sieve in the second spoon of cocoa and beat well.
8. Add the third egg and third spoon of cocoa, beating after each one.
9. Beat in the final egg.
10. Sieve the flour into the bowl then stir it into the mixture.
11. Add the milk and vanilla extract and stir to create a batter that just drops off a spoon.
12. Divide the mixture between the two prepared tins and smooth the tops.
13. Bake for 25–30 minutes.
14. Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack and leaving to cool completely.

Chocolate Filling

1. Chop the butter into small cubes.
2. Put the butter cubes into a bowl and beat until it softens.
3. Sieve the icing sugar into the bowl a little at a time, mixing after each addition until it is all combined.
4. Sift the cocoa into the bowl and beat that in too.
5. Spread the filling over one cold cake layer then place the other cake layer on top.

Chocolate Icing

1. Put the chocolate and butter into a bowl and gently melt them together.
2. Stir, allowing the mixture to cool, then stir in the golden syrup.
3. Slowly pour the icing over the top cake, allowing it to run down the sides a little.