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

Serves 6-8 people

Ingredients:

  • 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
  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 flour 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.

Recipe Source: Chococraft

Author’s bio:

Amrita Mittal is based out of New Delhi India. A business major she is the co-
founder of ChocoCraft. A firm that specialises in chocolate gifts. She loves languages,
movies and writing. A newbie at blogging she writes on a variety of topics.