Chocolate cake with buttercream filling

This recipe just makes my mouth water! Smooth, sweet buttercream with tempting, moist chocolate cake. Don't try and resist!

Makes a 20cm cake

What you need:

For the cake:

• A little flour, for dusting
• 225g caster sugar
• 225g softened unsalted butter
• 6 eggs
• 70g cocoa powder mixed to a paste with a little hot water
• 200g self-raising flour
• 1 tbsp milk

For the chocolate buttercream:

• 250g unsalted butter, softened
• 200g icing sugar, sifted
• 50g cocoa powder
• Grated dark chocolate, to decorate

What you do:

1. Preheat the oven to 150°C/300°F/Gas Mark 2. Butter two 20cm cake tins and dust lightly with flour. Beat the sugar and butter together until pale and fluffy, and then beat in the eggs one by one. Fold in the cocoa and flour along with the milk. Divide the mixture between the prepared tins and bake for about 40 minutes, or until the sponge feels firm to the touch and a skewer comes out clean when inserted. Turn the sponges out of the tin and allow to cool.
2. To make the buttercream in the meantime, whisk the butter with the icing sugar and cocoa powder until light and soft. When the cake is cool, turn one sponge over and spread with the buttercream. Place the other sponge on top then spread the remaining butter cream on the surface of the cake, making pretty swirls with a knife. Scatter the chocolate gratings onto the surface.
3. Serve with scoops of Kelly's Coffee Latte Clotted Cream ice cream.

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