The Best Chocolate Cake With Chocolate Buttercream

Name: The Best Chocolate Cake With Chocolate Buttercream
Yield: 16 servings
Cuisine: British
Ingredients: 250 g Softened Unsalted Butter (for the cake batter); 350 g Caster Sugar; 4 Eggs; 250 g Self-Raising Flour; 200 ml Water (Walm); 75 g Cocoa Powder; 75 ml Vegetable Oil; 2 TSP Baking Powder; 150 g Softened Salted Butter (for the buttercream); 300 g Sifted Icing Sugar; 200 g Milk Or Dark Chocolate; 300 g fresh strawberries and raspberries

Izmania @Izmania

This recipe is my ultimate favourite chocolate cake, it is easy to make and is sure to impress your family and friends, the sponge is very light and airy and melts in your mouth, it also takes around 4 days for the songs to become dry! Then the cake is lathered in my chocolate buttercream which is also very easy to make and will make you go back for more!

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Ingredients

1 h 45m

16 servings

250 gSoftened Unsalted Butter (for the cake batter)
350 gCaster Sugar
4Eggs
250 gSelf-Raising Flour
200 mlWater (Walm)
75 gCocoa Powder
75 mlVegetable Oil
2 TSPBaking Powder
150 gSoftened Salted Butter (for the buttercream)
300 gSifted Icing Sugar
200 gMilk Or Dark Chocolate
300 gfresh strawberries and raspberries

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Steps

1 h 45m

1

Pre-Heat your oven to 200°c
2

In a measuring jug, mix together your oil, cocoa powder and Walm water.
3

In a stand mixer, cream together your butter and sugar until light and fluffy.
4

Next, add in your eggs to the mixture one at a time until you are left with a loose batter.
5

After that, alternate between your flour and cocoa mixture, starting with your flour and adding in thirds.
6

Before putting the cake in the oven, add in your baking powder and separate the batter into two 8inch round baking tins.
7

Bake the batter for around 35-40m, until a skewer comes out clean.
8

Wait for the cakes to cool for just 15m before carefully taking them out of your tins and leaving in the fridge for a further 15m until completely cooled.
9

Next, for the butter cream, whip up your butter for 3-5m until pale in colour, then slowly add in your icing sugar and melted chocolate until you are left with an indulgent chocolate buttercream.
10

To stack the cake, take one of your layers and place onto a turn table, then add a third of your buttercream on top of that and smooth out.
11

After that, place on your second layer of cake and add a third to the top of the cake and a third to the sides before smoothing out with a palette knife.
12

Finally, arrange your fresh fruit in a moon shape at the top of your cake and enjoy!!