225g unsalted butter, softened (plus extra for greasing the tins) -
4 large eggs
200g self-raising flour
30g tbsp cocoa powder
1¼ tsp baking powder
½ tsp vanilla extract
2½ tbsp milk
For the buttercream:
112g milk chocolate, chopped
225g butter, softened
450g icing sugar
5½ tbsp cocoa powder
2½ tbsp milk
Method:
Preheat the oven to 190°C/170°C fan/gas 5. Grease and line two 20cm round cake tins.
In a large bowl, mix together 225g sugar, 225g butter, 4 eggs, 225g self-raising flour, 2½ tbsp cocoa powder, 1¼ tsp baking powder, ½ tsp vanilla extract, and 2½ tbsp milk until smooth.
Divide the mixture between the tins and bake for about 20 minutes, or until a skewer comes out clean.
Let the cakes cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
For the buttercream, melt 112g milk chocolate in the microwave, stirring every 30 seconds. Let it cool for 5 minutes.
In a bowl, using the electric beater beat together 225g butter with 450g icing sugar until combined. Sift in 5½ tbsp cocoa powder, then mix in the cooled melted chocolate and 2½ tbsp milk. Beat until smooth.
Spread half of the buttercream between the cooled cakes, and use the rest to cover the top.
