For the cake:
- 225g butter softened
- 225g caster sugar
- 185g self-raising flour
- 4 eggs
- 40g cocoa powder
- 1 tbsp milk
For the filling:
- 200ml double cream
- 1 tbsp icing sugar
1Pre-heat the oven to 180 (160 fan, gas mark 4)
2Cream the butter and sugar until smooth.
3Add an egg at a time, mixing very well in between, until they are well-combined. If it starts to curdle (separate), add a little flour and mix through.
4Add the flour and cocoa and mix through well.
5Add the milk to loosen the thick cake batter, and mix well.
6Grease and/or line 2 cake tins (8 inch/20cm) and divide the mixture between them. Use a spatula or a knife to spread the mixture evenly. It will still be quick thick and won’t look as though it’s filling the tins well, but don’t worry!
7Pop into the oven for 25 mins or until a sharp knife comes out clean.
8After several minutes, transfer to a cooling rack (I would recommend bottom side down on the rack, so the cake surface isn’t spoilt).
9Pour the cream into a large bowl and add the icing sugar.
10Whip the cream until it thickens and forms soft peaks.
11When the cake is completely cool, gently spread the cream across the bottom of one half, until it’s even and has reached the edges.
12Gently lay the other half of the cake on top and dust with a little extra icing sugar if you wish.