Celebration Cake

Wed, 18 September 2024

Ingredients  

For the cake:  

• 225g  caster sugar  
• 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.