Cooking Instructions
- 1
Heat oven to 180C/160C
- 2
Grease and line the base of two 18cm sandwich tins.
- 3
Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.
- 4
Make a well in the centre and add 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk.
- 5
Beat well with an electric whisk until smooth.
- 6
Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch.
- 7
Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- 8
To make your butter icing, place 100g unsalted butter in a bowl and beat until soft.
- 9
Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable around 2 ½ tbsp.
- 10
Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
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