Simple Chocolate Cake

This is an easy-to-make cake that is transformed into a terriffic dessert when served with cream or a selection of mixed summer fruits.

Ingredient:

115 gms plain (semisweet) chocolate, broken into squares
45 ml milk
150 gms unsalted butter, softened
150 gms light brown sugar
3 eggs
200 gms self-raising flour
15 ml unsweetened cocoa powder
icing sugar and cocoa powder for dusting

For the butter cream:

75 gms unsalted butter, softened
175 gms icing sugar
15 ml unsweetened cocoa powder
2.5 ml vanilla extract

Method:

1. Preheat the oven to 180 deg.C. Grease two 18cm round sandwich cake tins and line the base with grease paper. Melt the chocolate with the milk in a heatproof bowl set over a pan of simmering water.
2. Cream the butter with sugar in a mixing bowl until pale and fluffy. Add eggs one at a time, beating well after each addition. Then stir in the chocolate mixture.
3. Stir the flour and cocoa powder over the mixture and fold in with a metal spoon until evenly mixed. Turn into the prepared tins, level the surface and bake for 35-40 minutes or until well risen and firm. Turn out on to wire racks and leave to cool.
4. Make the butter cream. Beat the butter, icing sugar, cocoa powder and vanilla together in a bowl until smooth.
5. Spread butter over one of the cakes, the top with the second layer. Dust with a mixture of icing sugar and cocoa just before serving.